Cherry Chocolate Dessert Rolls
|Butter/Margarine||1 Cup (16 tbs)|
|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|
|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.