Cherry Yeast Rolls Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 3 | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| 1 recipe Cherry Filling | ||
Directions
Soften yeast in water.
Combine next 4 ingredients; stir till sugar dissolves and butter melts.
Cool to lukewarm.
Stir in eggs and yeast mixture.
Stir in about 2 cups of the flour; beat well.
Add remaining flour (or enough to make soft dough).
Turn out on lightly floured surface; knead till smooth, about 5 minutes.
Divide in 2 portions.
Shape each in a smooth ball; cover and let rest 10 minutes.
Roll each ball in 12x8-inch rectangle.
Spread lengthwise half of each rectangle with Cherry Filling.
Fold each rectangle in half lengthwise and cut crosswise in 12 strips.
Twist each strip two or three times; arrange on greased baking sheet.
Cover; let rise till double, about 35 minutes.
Bake in hot oven (400°) about 10 minutes or till done.
Combine next 4 ingredients; stir till sugar dissolves and butter melts.
Cool to lukewarm.
Stir in eggs and yeast mixture.
Stir in about 2 cups of the flour; beat well.
Add remaining flour (or enough to make soft dough).
Turn out on lightly floured surface; knead till smooth, about 5 minutes.
Divide in 2 portions.
Shape each in a smooth ball; cover and let rest 10 minutes.
Roll each ball in 12x8-inch rectangle.
Spread lengthwise half of each rectangle with Cherry Filling.
Fold each rectangle in half lengthwise and cut crosswise in 12 strips.
Twist each strip two or three times; arrange on greased baking sheet.
Cover; let rise till double, about 35 minutes.
Bake in hot oven (400°) about 10 minutes or till done.
Chef
