Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk mixture. Add flour gradually and knead to a very soft dough. Cover and let rise until doubled in size--about one hour. Shape dough into balls about 5 cm in diameter. Place on greased baking sheets 5 cm apart. Cover and let rise again until doubled--about 30 to 45 minutes. When they have risen, make an indention in the center of each roll. Fill each with desired filling and bake at 180ºC . for 20 to 25 minutes. Filling: In a large saucepan, cover apricots with water and cook until plump and tender (about 20 minutes). Drain and place in a blender or food processor and puree. In a saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat until butter has melted. Cooking Texas Style Wagner and Marquez