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1
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Sift together flour, salt and sugar. Cut in the butter. Soften the yeast in warm water. Combine milk and egg. Stir yeast and egg mixture into the flour mixture, mixing enough to dampen the flour. Cover and refrigerate overnight.
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2
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Divide dough into 2 parts. Roll half into a 9x13" rectangle for same size pan. Spread with Solo Filling, leaving 1/4" space around edges. Make another 9x13" rectangle to lay over Solo Filling and pinch the 2 dough edges together. Bake at 375° for 25 minutes or until golden brown.
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3
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FROSTING While warm, frost with browned butter frosting: Lightly brown 1/4 c butter over medium heat. Remove from heat. Gradually beat in 1 1/2 c confectioner's sugar, 3/4 tsp vanilla and enough water to make spreading consistency.
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