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Prep Time: 120 Minutes Cook Time: 18 Minutes |
Ready In: 138 Minutes Servings: 40 |
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A want-to-try recipe from Best of Country Cooking. Ingredients:
1 (1/4 ounce) package active dry yeast |
1/4 cup water, warm (110 to 115 ) |
1 cup milk, warm (110 to 115 ) |
3/4 cup shortening, divided |
1/3 cup sugar |
3 eggs |
1 teaspoon salt |
1/4 teaspoon ground mace |
1/4 teaspoon lemon extract |
1/4 teaspoon vanilla extract |
4 -4 1/2 cups all-purpose flour |
1 (21 ounce) can cherry pie filling |
1 1/2 cups confectioners' sugar |
2 -3 tablespoons milk |
1/2 teaspoon vanilla extract |
1/3 cup chopped almonds |
Directions:
1. In a mixing bowl, dissolve yeast in water.
2. Add milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth.
3. Add enough remaining flour to form a soft dough.
4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl, turning once to grease top.
6. Cover and let rise in a warm place until doubled, about 1 hour.
7. Punch dough down.
8. On a large floured surface, roll dough out to a 24-in. x 16-in. rectangle.
9. Dot half of the dough with 1/4 cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening.
10. Place dough in a greased bowl; cover and let rise 20 minutes.
11. On a floured surface, roll dough into a 16-in. x 15-inch rectangle.
12. Cut into 8-in. x 3/4-in. strips, coil into a spiral shape, tucking end underneath the coil.
13. Place in two greased 15-in. x 10-in. x 1-inch baking pans.
14. Cover and let rise in a warm place until doubled, about 1 hour.
15. Beat remaining egg.
16. Make a depression in the center of each roll; brush with egg.
17. Fill with 1 tablespoon of pie filling.
18. Bake at 375 for 15-18 minutes or until golden brown.
19. Cool on a wire rack.
20. Combine the first three glaze ingredients; drizzle over rolls.
21. Sprinkle with almonds.
22. Yield: 40 rolls.
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