For the dough:
Pour 1 cup water into the bowl of your mixer. Add 6 tablespoons softened butter, 2 1/2 tsp. rapid rise yeast, 3 tablespoons sugar, 1/4 cup nonfat dry milk and 1/2 cup instant mashed potato flakes. Mix in 3 cups of flour until you have a smooth dough. Let proof until doubled in bulk.
On a lightly floured surface, roll the dough to about 1/4 inch thick. Spread 2 cups of cherry pie filling on the lower 2/3 of the dough. This is a bit messy but roll the dough into a log. Cut it into 16 equal slices and place them in 2 greased round pans. Let them rise for about 30 minutes.