Basic Sweet Roll Dough
In a large bowl, combine 2 cups flour, sugar, salt, yeast; blend well. In small saucepan, heat water, milk and margarine until very warm (120 to 130 degrees Fahrenheit). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in an additional 3 cups flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees Fahrenheit) until light and doubled in size, about 46 to 60 minutes.
Punch down several times to remove all air bubbles.
To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough and let rise as directed in recipe below
Cut the dough in half. Freeze or use other half for a different recipe. Grease 2 large cookie sheets. On lightly floured surface, roll dough into 18x12-inch rectangle. Cut into 24 (3-inch) squares. Place 1 teaspoonful filling in center of each square. Gently pull opposite corners of square over filling. Repeat with other 2 corners, wrapping top corner around kolachy and tucking it under. Place 2 inches apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees F.) until light and almost doubled in size, about 30 to 45 minutes.
Heat oven to 350 degrees F. Uncover dough. Bake 15 to 20 minutes or until golden brown. Immediately remove from cookie sheets; cool slightly on wire racks. Brush with butter; roll tops in sugar. Serve warm.