Great-Grandma’s Prune Roll

Total Time Prep: 30 min. + rising Bake: 25 min.

Yield 2 loaves (12 pieces each)

Here's an old-fashioned favorite that's sure to bring back memories of home cooking. The vanilla glaze adds a perfect hint of sweetness.—Marci Kulla, Brush Prairie, Washington

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/2 cup shortening
3 large egg yolks, room temperature
3 tablespoons sugar
1 teaspoon salt
4 cups all-purpose flour
FILLING:
2 cups pitted dried plums (prunes)
1/2 cup water
1/2 cup sugar
2 tablespoons lemon juice
1/4 cup butter
1/2 teaspoon ground cinnamon
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons water

Directions

In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight.
In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate.
Preheat oven to 350°. Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 13x9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each.
Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled.
Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

Nutrition Facts

1 slice: 257 calories, 11g fat (5g saturated fat), 43mg cholesterol, 163mg sodium, 37g carbohydrate (18g sugars, 2g fiber), 3g protein.