Cherry Rolls

Hello there again, Shabby Creek Readers! It’s Emily from The Benson Street here. I love Valentine’s Day. I know a lot of people don’t, but it is always fun to have something to celebrate in the long winter months. Plus, all the sweets and treats are a big deal. I always looked forward to Valentine’s Day as a child because my mother would make these amazingly delicious cherry rolls. I’m going to let you in on the recipe so you can share it with your loved ones too!

These sourdough rolls pair perfectly with cherry pie filling and a light sugary glaze.

The rolls can be served for breakfast or dessert. They are so yummy they won’t last long. So make sure you grab one before they are all gone.

Cherry Rolls

Ingredients:

•  3/4 cup milk
• 1 envelope active dry yeast (1 tablespoon)
• 1/2 cup water
• 1 cup sourdough start (see below)
• 1/2 cup butter or margarine, melted
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 3 to 4 cups all purpose flour
• 1 (21 oz.) can of 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 for 10 minutes.

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

In a large bowl combine sourdough starter, cooled milk, softened yeast mixture, butter or margarine, sugar and salt. Stir in enough flour to make a soft dough.

Turn out onto a lightly floured surface. Clean and grease bowl, set aside.

Knead dough 5 to 8 minutes or until smooth and elastic. Add more flour if necessary.

Place dough in greased bowl, turning to grease all side. Cover with with plastic wrap. Place in refrigerator 2 hours or overnight.

Grease a large baking sheet. Set aside. Punch down dough. Turn out 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 the end of the rope under coil. Leave 2 inches between coiled roll.

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

Preheat oven to 400 Degrees. Press the center of each roll with your fingers until you touch the baking sheet. Making indentations about an 1inch wide. Spoon cherry pie filling into each indentation.

Bake in preheated oven 12 to 15 minutes or golden brown. Remove baking sheet. Cool on rack.

In a small bowl, combine powdered sugar, vanilla and 1 tablespoon milk. Beat until smooth. Using a spoon drizzle over the rolls.

Makes 24 to 30 rolls.

Sourdough Start Instructions:

 Ingredients:

• 2 cups flour
• 1/2 teaspoon yeast
• 1 1/2 cup luke warm water
• 1 teaspoon salt
• 3 tablespoons sugar

Directions:

Mix all together and let sit on counter for 3 days.

Stir once or twice a day.

After 3 days cover and store in refrigerator.

The night before you make it remove from fridge add 2 cups of flour, 2 cups of warm water and let sit on counter overnight.

Return remaining to the fridge. To continue the start add 2 cups of flour and 2 cups of warm water each time you use the start.

If you want to use up the remaining start do not add more flour and water.

Enjoy!!!

Print

Cherry Rolls

Course Dessert

Cuisine American

Keyword cherry roll, cherry rolls

Ingredients

• 3/4 cup milk
• 1 envelope active dry yeast 1 tablespoon
• 1/2 cup water
• 1 cup sourdough start see below
• 1/2 cup butter or margarine melted
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 3 to 4 cups all purpose flour
• 1 21 oz. can of cherry pie filling
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk

For SourDough

• 2 cups flour
• 1/2 teaspoon yeast
• 1 1/2 cup luke warm water
• 1 teaspoon salt
• 3 tablespoons sugar

Instructions

1. In a small sauce pan, heat 3/4 cup milk almost to a boil over medium heat. Do not boil. Set aside to cool for 10 minutes.
2. Sprinkle yeast over water. Set aside to soften for 5 minutes.
3. In a large bowl combine sourdough starter, cooled milk, softened yeast mixture, butter or margarine, sugar and salt. Stir in enough flour to make a soft dough.
4. Turn out onto a lightly floured surface. Clean and grease bowl, set aside.
5. Knead dough 5 to 8 minutes or until smooth and elastic. Add more flour if necessary.
6. Place dough in greased bowl, turning to grease all side. Cover with with plastic wrap. Place in refrigerator 2 hours or overnight.
7. Grease a large baking sheet. Set aside. Punch down dough. Turn out onto a lightly floured surface. Divide dough into 24 to 30 equal pieces.
8. Gently roll each piece between your hands to a 15-inch rope. On prepared baking sheet loosely coil each rope, tucking the end of the rope under coil. Leave 2 inches between coiled roll.
9. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.
10. Preheat oven to 400 Degrees. Press the center of each roll with your fingers until you touch the baking sheet. Making indentations about an 1inch wide. Spoon cherry pie filling into each indentation.
11. Bake in preheated oven 12 to 15 minutes or golden brown. Remove baking sheet. Cool on rack.
12. In a small bowl, combine powdered sugar, vanilla and 1 tablespoon milk. Beat until smooth. Using a spoon drizzle over the rolls.

For SourDough

1. Mix all together and let sit on counter for 3 days.
2. Stir once or twice a day.
3. After 3 days cover and store in refrigerator.
4. The night before you make it remove from fridge add 2 cups of flour, 2 cups of warm water and let sit on counter overnight.
5. Return remaining to the fridge. To continue the start add 2 cups of flour and 2 cups of warm water each time you use the start.
6. If you want to use up the remaining start do not add more flour and water.

If you loved this idea then check out these:

Minon Printable Valentine

Valentine Fudge Cups

Cherry-O-Lets Candy