Time consuming but well worth the effort. Delicious rolls.

Difficulty: Intermediate

Servings: 24-30 rolls

Prep Time: time consuming....mixing, rising, over night , and cooking   Cook Time: 12-15 minutes  

Ingredients

3/4 cup milk
1 envelope active dry yeast (1 tablespoon)
1/2 cup water
1 cup sour dough starter
1/2 cup butter or margarine, melted
1/2 cup granulated sugar
1-1/2 teaspoons salt
3-4 cups all-purpose flour
1 (21 oz) can cherry pie filling
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk

Directions

In a small sauce pan, heat 3/4 cup milk almost to a boil over medium heat. Do not boil, set aside to cool 10 minutes.

Sprinkle yeast over water. Set aside to soften 5 minutes.

In a large bowl, combine sour dough starter, cooled milk, softened yeast mixture, butter or margarine, granulated sugar and salt. Stir in enough flour to make a soft dough. Turn out on lightly floured surface. Clean and grease bowl. Set aside.

Knead dough 5-8 minutes or until smooth and elastic, Add more flour if necessary. Place dough in greased bowl turning to grease all sides. Cover with plastic wrap. Place in refrigerator 2 hours or overnight.

Grease a large baking sheet; set aside.

Punch down dough. Turn onto a lightly floured surface. Divide dough into 24 to 30 equal pieces. Gently roll each piece between your hands to a 15 inch rope.

On prepared baking sheet, loosely coil each rope tucking end of rope under coil. Leave 2 inches between coiled ropes.

Cover with a cloth and set in a warm place free from drafts. Let rise 1-2 hours or until doubled in size.

Preheat oven to 400 degrees. Press the center of each roll with your fingers until you touch baking sheet. Make indentions about 1 inch wide. Spoon cherry pie filling into each indention. Bake in the preheated oven 12-15 minutes or until golden brown. Remove from baking sheet. Cool on rack.

In small bowl combine powdered sugar, vanilla, and 1 tablespoon milk. beat until smooth. Spoon into pastry bag, decorate rolls by pressing mixture through a tip with a small opening.

Makes 24-30 rolls.

Categories: Breads, Rolls, Sourdough, Yeast Breads

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.