It isn’t really a holiday without these rolls. They are my family’s favorites. They also make wonderful cinnamon rolls, but best of all are the cherry braids I make from them. I roll 1/2 the dough onto a 10 x 15 jelly roll pan, spread 1/2 can of cherry pie filling down the center, cut 1″ strips down each side, and braid the strips. Top with a powdered sugar glaze. These are easy to make, but people I make these for know that I love them!
Servings: 24-36 rollsPrep Time: 5 hours Cook Time: 10 minutes
2 c. warm water
2/3 c. dry milk
1/2 c. instant dry potatoes
1/2 cup butter or margarine, melted
1/2 c. sugar
1 1/2 tsp. salt
1 Tbsp. yeast
4-5 cups flour
Mix ingredients in order given to make a soft but not sticky dough. Knead about 8 minutes. Let rise one time, about one hour. Punch down. Divide in two pieces. Roll each piece into a 16″ circle. Brush with melted butter. Cut each circle into 12-18 pie shaped pieces. (I like 16 pieces, which fit perfectly on my baking sheets.) Roll each piece starting at the wide end, and put each roll on a greased baking sheet, point at the bottom. Cover with plastic wrap, and freeze until solid. Transfer to plastic bags. To bake, remove from freezer 3-4 hours before baking. Let thaw and raise. Bake at 350 degrees for about 10 minutes, or until golden brown. Makes 24-36 rolls. Frozen dough keeps about 3 months in freezer.
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