Sunday, June 24, 2012

Glazed Cherry Rolls

Make these for all of the cherry lovers you know.  They will eternally be indebted to you.

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.

Bake them at 375 degrees until they start to brown.  Make sure they are done in the middle of the pan.  This takes about 25 minutes depending on your oven.


Let them cool and then drizzle them with a glaze made from confectioners sugar, 1/2 tsp. of almond extract and milk.