Cherry/nut breakfast rolls
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Dry yeast -- 1/4 oz each |
| 1 | cup | Warm water |
| ½ | cup | Butter or margarine -- |
| Melted | ||
| ½ | cup | Sugar |
| 3 | cups | Tart cherries -- red, pitted fresh or frozen chopped |
| ⅔ | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Confectioner's sugar |
| ½ | teaspoon | Milk -- or 2 teaspoons |
| ½ | teaspoon | Butter or margarine -- |
| 3 | eaches | Eggs -- beaten |
| ½ | teaspoon | Salt |
| 4½ | cup | All-purpose flour -- divided |
| Or 5 | ||
| ¼ | teaspoon | Almond extract |
| ⅓ | cup | Almonds -- finely chopped |
| 1 | dash | Red food coloring -- |
| Optional | ||
| Softened | ||
| ½ | teaspoon | Almond extract |
Directions
FILLING
ICING
In a large mixing bowl, dissolved yeast in water. Let stand 5 min.
Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 min. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface.Roll out to make a 14 x16 inch rectangle. Spread with filling. rollup, jelly roll-style, beginning with the long end. Cut into 12 slices. Place cut side down, on a greased 13x9x2 inch banking pan. Cover and let rise until almost doubled, for about 25 min. Bake 375 deg. for 25 min. or until gold brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls.
Serve immediately. Yield: 12 rolls.
Recipe By : Country Woman