Cherry Yeast Rolls
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
|Cherry filling||1 Cup (16 tbs) (1 Recipe)|
Soften yeast in water.
Combine next 4 ingredients; stir till sugar dissolves and butter melts.
Cool to lukewarm.
Stir in eggs and yeast mixture.
Stir in about 2 cups of the flour; beat well.
Add remaining flour (or enough to make soft dough).
Turn out on lightly floured surface; knead till smooth, about 5 minutes.
Divide in 2 portions.
Shape each in a smooth ball; cover and let rest 10 minutes.
Roll each ball in 12x8-inch rectangle.
Spread lengthwise half of each rectangle with Cherry Filling.
Fold each rectangle in half lengthwise and cut crosswise in 12 strips.
Twist each strip two or three times; arrange on greased baking sheet.
Cover; let rise till double, about 35 minutes.
Bake in hot oven (400°) about 10 minutes or till done.