1 pound butter
6-7 cups of flour
6 eggs
1 large cake yeast
1 cup milk
1/2 tsp salt
4 (10oz) jar fillings of choice
Mix all ingredients, except filling, and refrigerate a few hours or overnight. Measure out ice cream scoop full. Roll out each scoop into a circle. Cut 4-6 wedges. Dip wedge in sugar. Put 1/2 to 1 tsp of filling in center of wedge. Roll, starting at wide end. Bake at 325F for 12-15 mins.
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