Cherry Sweet Rolls Food

SWEET ROLLS WITH CHERRY

Steps:

• 1. In a large bowl, dissolve the yeast into the warm milk. Let temper for 5 minutes. In a separate (mixer)bowl,while yeast is tempering, cream sugar and butter. Add salt, eggs, and gradually add flour to mix well.
• 2. Pour the milk/yeast mixture into the flour mixture and using the dough hook, mix til 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.
• 3. Punch the dough down and then roll it out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide and approx 1/4" thick.
• 4. Preheat oven to 350 degrees while you spread the cherry pie filling evenly over the entire surface of the dough. Working carefully starting at the outside long edge, roll the dough towards the opposite long side, jelly roll style. Cut the roll into 1 3/4 inch slices, and place in a lightly greased baking pan, filling side up. Bake for 20-25 minutes or until light golden brown. If you would like to drizzle with a confectioners sugar glaze, wait til the rolls have slightly cooled and then do so. Enjoy!

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.