Nutrition per serving may change if servings are adjusted.
½ cup pitted dried plums (prunes)
1½ cups water, divided
2 tablespoons sugar or sugar substitute equivalent to 1 tablespoon sugar (see Tip), divided
½ teaspoon ground cinnamon
½ teaspoon finely shredded lemon peel
1¼ to 1¾ cups all-purpose flour
1 package active dry yeast
½ teaspoon salt
1 tablespoon butter
¼ cup refrigerated or frozen egg product, thawed, or 1 egg
1¾ cups white whole wheat flour or whole wheat flour
2 tablespoons honey
1 tablespoon peach brandy, other desired flavor brandy, or orange juice
To prepare the filling: In a small saucepan, combine plums, ½ cup water, 1 tablespoon sugar, and the cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until all but 2 tablespoons of the liquid is absorbed. Remove from heat; cool slightly. Transfer to a food processor. Cover and process until nearly smooth. Stir in lemon peel. Set aside.
In a large bowl, combine all-purpose flour, yeast, and salt. In a small saucepan, heat and stir 1 cup water, 1 tablespoon sugar, and the butter just until warm (120 degrees to 130°F) and butter almost melts. Add water mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place dough in a lightly greased large bowl, turning once to grease top of the dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
Punch down dough. Turn out dough onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease two large baking sheets or line with parchment; set aside. Shape each half of the dough into 10 balls, pulling the edges under to make smooth tops. Place dough balls 3 inches apart on the prepared baking sheets. Flatten each ball to a circle 2- ½ inches in diameter. Cover; let rise until nearly double in size (about 30 minutes).
Preheat oven to 375°F. Using your thumb or two fingers, make an indentation in the center of each dough circle. Spoon about 1 teaspoon of the filling into each indentation. In a small bowl, combine honey and brandy. Lightly brush honey mixture around the edges of the rolls.
Bake about 15 minutes or until golden brown. Transfer rolls to wire racks; cool completely.
Tip: Choose from Splenda®Granular or Sweet 'N Low®bulk or packets. Follow package directions to use product amount equivalent to 1 tablespoon sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 96 cal. Exchanges: 1 starch. Carb choices: 1.
Storage: Arrange kolaches in a single layer in a storage container. Cover and store in the refrigerator for up to 2 days. Let rolls return to room temperature before serving.