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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Mom's Cherry Rose Rolls Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 3/4 -4 1/4 c. flour
1/2 c. sugar
2 tsp. salt
2 T. yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
1 egg
1 can cherry pie filling
Glaze
Directions:
Directions:
In large bowl, mix 1 c. flour, sugar, salt, and yeast. Combine milk and butter in saucepan. Heat over low heat until liquids are very warm (120-130º). Butter does not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed, scrapping bowl occasionally.
Add egg and 1/2 c. flour. Beat on high 2 minutes, scrapping bowl occasionally. Add enough additional flour to make a stiff batter. Cover bowl tightly. Chill two hours or overnight.

Turn dough onto lightly floured surface. Divide into 18 equal pieces. Gently roll each piece into a rope, 15 inches long. Hold one end of each rope in place and wind dough around loosely to form coil; tuck end firmly underneath. Place on greased baking sheets, about 2 inches apart. Cover; rise in warm place, free from draft, until doubled, about 1 hour.

Make indentations about 1 inch wide in center of each coil, pressing to bottom; fill with cherry pie filling. Bake at 400º for 12-15 minutes, or until done. Remove from sheets and cool on wire racks.
When cool, drizzle with a glaze.
Personal Notes:
Personal Notes:
My mom was known for her cherry rose rolls. They make a great brunch bread, a change from the traditional cinnamon rolls.

 

 

 

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