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Cherry Chocolate Dessert Rolls

Canadian.Recipes's picture
  Butter/Margarine 1 Cup (16 tbs)
  Shortening 4 Tablespoon
  Active dry yeast package 1
  Warm water 1⁄4 Cup (4 tbs)
  Evaporated milk 14 1⁄2 Ounce (1 Can)
  Egg yolks 3 , slightly beaten
  Salt 2 Teaspoon
  Vanilla extract 1⁄4 Teaspoon
  All purpose flour 5 Cup (80 tbs)
  Walnuts 1 Cup (16 tbs), ground or finely chopped
  Semisweet chocolate pieces 6 Ounce
  Maraschino cherries 1⁄2 Cup (8 tbs), cut in quarters and well drained
  Sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 2 Teaspoon

Melt butter with shortening over low heat.
Soften yeast in the warm water.
Mix 1/3 cup of the evaporated milk, the egg yolks, sugar, salt, and extract in a large bowl; stir in the melted shortening.
Blend in 1 cup of the flour, beating until smooth; stir in yeast.
Beating well after each addition, alternately add the remaining flour in fourths and the remaining evaporated milk in thirds to yeast mixture; beat until smooth.
Knead in the bowl until dough pulls away from sides of bowl.
Cover; refrigerate 2 to 3 hours or overnight.
Mix walnuts, chocolate pieces, and cherries.
Mix the 1/2 cup sugar and cinnamon; use instead of flour for rolling out dough.
Sprinkle mixture evenly over a board.
Divide dough into halves; roll each half into a 15-inch round.
Cut each round into 16 wedge-shaped pieces.
Put 1 teaspoon of the filling on each wedge; roll up beginning at wide end.
Place rolls on greased baking sheet with points underneath.
Cover; let rise in a warm place about 1 hour.
Bake at 350°F 20 to 25 minutes, or until lightly browned.

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