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Cherry Yeast Rolls

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  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)
  Salt 1 Teaspoon
  Eggs 3
  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.

Recipe Summary

Cook Time: 
10 Minutes

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