Cherry Rolls

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Margarine

• Baking & Spices

  • 1 can Cherry pie filling
  • 4 cups Flour
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1 1 (1/4 ounce package Yeast, dry

• Dairy

  • 1 cup Milk

Found on jocooks.com

Description

Ingredients

• 1 (1/4 ounce) package dry yeast
• 1 cup warm milk
• ½ cup granulated sugar
• ⅓ cup margarine (I used butter)
• 1 tsp salt
• 2 eggs
• 4 cups flour
• 1 can (1 lb 5 oz) cherry pie filling

Directions

• Dissolve the yeast in the warm milk in a large bowl.
• Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and mix well.
• Pour the milk/yeast mixture in the bowl and using the dough hook, mix well until well incorporated.
• Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
• Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide.
• It should be approx ¼ thick. Spread the cherry pie filling evenly over the entire surface of the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
• Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan.
• Cover the baking pan with a clean tea towel and let them rise for another 30 minutes.
• Preheat oven to 350 degrees.
• Bake for 20 minutes or until light golden brown. Cooking time can vary greatly!
• While the rolls are baking make the icing but mixing all ingredients and beat well with an electric mixer until fluffy.