1/2 cup warm 2 percent milk
6 cups (level) flour
1/3 cup sugar
2 tsp salt
1/3 cup of butter, cubed
1-1/2 cups warm half-and-half cream (110 to 115 degrees)
6 egg yolks, lightly beaten
1 can (21 ounces) cherry pie filling
ICING:
2 tbs butter, softened
3 cups of confectioners sugar
1/4 tsp. pure vanilla
dash of salt
4 to 5 tbs of half and half cream
In a small bowl, dissolve yeast in warm milk. In a large bowl or the mixer bowl, combine the flour, sugar and salt. Cut in butter (in flour mixture) until crumbly. Add the yeast mixture, cream and egg yolks, stir until mixture forms a soft dough ( dough may be sticky). Cover and refrigerate overnight
In the morning, punch down dough, divide into quarters. Roll each portion into an 18 in x 4 in. rectangle, cut into 1 in. x 4 in strips. Don't make strips longer that 5 inches. They are suppose to be small.
Place 2 strips side by side, twist together. Shape into a ring, pinch ends together. Repeat with remaining strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 min.
Using the end of a wooden spoon handle, make a 1/2 in deep indentation in the center of each roll. Fill each with about 1 tablespoon of cherry pie filling. ( I just made sure that I had 1 whole cherry in each roll with some juice).
Bake at 350 for 14-16 min or until lightly browned, do not over cook.
Remove from pans if you want, I left mine on the cookie sheet to frost.
FOR THE ICING:
In a large bowl beat butter until fluffy, gradually beat the confectioners sugar, vanilla, salt, and enough cream to achieve a drizzling consistency. Drizzle over rolls. Yield: 3 dozen
I got this from one of my taste of home books. Yummy
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