Ingredients
3 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)1/2 cup sugar1 package (3.4 ounces) instant vanilla pudding mix1 cup (8 ounces) sour cream1/2 cup vegetable oil1 teaspoon salt4 large eggs4-1/2 to 5 cups all-purpose flour1 can (12 ounces) apricot, poppy seed or prune filling
Preparation
In a large bowl, dissolve yeast in water. Add the sugar, pudding mix, sour cream, oil, salt, eggs and 2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough. Cover and refrigerate dough overnight.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Using the end of a wooden spoon handle, make a large indentation in the center of each ball; fill with 2 tablespoons of filling. Bake at 350° for 14-15 minutes or until lightly browned. Remove from pans to wire racks to cool.
