Sweet Rolls With Cherry Recipes

CHERRY SWEET ROLLS

Steps:

• Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
• Add the salt and flour. Make a well in the center of the flour. Add yeast to center of flour.
• Place in bread machine and set to "dough" cycle.
• Remove dough from machine once it has completely risen. Depending on temperatures, it may take longer than the actual cycle.
• Place dough on a flour covered work surface. Roll dough into a 15″ x 18″ rectangle.
• Spread cherry preserves over the dough.
• Starting at the top, roll the dough downward toward you. You will need to lift as you roll, or all of your filling will be pushed out. Make sure your finished roll is still 18-inches long.
• Slice into twelve 1 1/2″ slices. Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.
• Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
• Place in oven and bake for 15 - 25 minutes, or until golden brown and cooked thru in the center.
• Whisk glaze ingredients together in a small bowl. Add additional milk to achieve desired consistency. Drizzle glaze over rolls in the pan, then serve.

BASIC SWEET-ROLL DOUGH

Steps:

• Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
• Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
• Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
• Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

SWEET ROLLS WITH CHERRIES

Steps:

• Mix the flour with 1 pinch of salt, yeast, and sugar in a bowl. Melt 3 tablespoons of butter, let cool slightly.
• Add butter, egg and milk to the flour mixture and knead to a smooth dough. Cover the dough and let rest for about 40 minutes in a warm place.
• Meanwhile, rinse the cherries, drain and remove the pit.
• Roll the dough on a lightly floured surface. Cut into 12 equal pieces.
• Make an indentation in the center of each portion and fill with some cherries. Shape into a round ball. Melt the remaining butter.
• Brush an ovenproof dish with melted butter. Place the rolls in the pan, pressing close together. Cover and let rise for another 20 minutes.
• Brush the rolls with the remaining melted butter and bake in a preheated oven at 350°F, until golden brown, for about 30 minutes. To serve, remove from the oven and sprinkle with powdered sugar.

BEST EVER SWEET ROLLS

Steps:

• In large bowl, dissolve yeast in warm water 3-5 minutes.
• Add cake mix, 1 cup flour, eggs, oil and salt.
• Beat well until bubbles appear.
• Add 5 1/4 cups flour, slowly.
• Mix in mixmaster or by hand until soft dough forms.
• Knead about 5 minutes.
• Place in greased bowl and let rise until double in size.
• Punch down dough, and roll out on lightly floured surface.
• Coat with melted butter, cinnamon, sugar and optional fruit.
• Roll up like a jelly roll.
• Cut with a dull knife or dental floss to desired thickness.
• Place in a greased baking pan and allow to rise until doubled - - (If you wish to freeze them to bake later, skip this rising step and put directly into the freezer).
• Bake at 350 degrees for 25-35 minutes.
• Coat lightly with buttercream frosting once slightly cool.