Sweet Rolls With Cherries Recipes

CHERRY SWEET ROLLS

Steps:

• Place hot water, warm milk, softened butter, egg, and sugar in the pan of your bread machine.
• Add the salt and flour. Make a well in the center of the flour. Add yeast to center of flour.
• Place in bread machine and set to "dough" cycle.
• Remove dough from machine once it has completely risen. Depending on temperatures, it may take longer than the actual cycle.
• Place dough on a flour covered work surface. Roll dough into a 15″ x 18″ rectangle.
• Spread cherry preserves over the dough.
• Starting at the top, roll the dough downward toward you. You will need to lift as you roll, or all of your filling will be pushed out. Make sure your finished roll is still 18-inches long.
• Slice into twelve 1 1/2″ slices. Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray {with or without parchment paper}.
• Cover and allow to rise until doubled in size, about an hour. Preheat oven to 350 degrees.
• Place in oven and bake for 15 - 25 minutes, or until golden brown and cooked thru in the center.
• Whisk glaze ingredients together in a small bowl. Add additional milk to achieve desired consistency. Drizzle glaze over rolls in the pan, then serve.

SWEET ROLLS WITH CHERRIES

Steps:

• Mix the flour with 1 pinch of salt, yeast, and sugar in a bowl. Melt 3 tablespoons of butter, let cool slightly.
• Add butter, egg and milk to the flour mixture and knead to a smooth dough. Cover the dough and let rest for about 40 minutes in a warm place.
• Meanwhile, rinse the cherries, drain and remove the pit.
• Roll the dough on a lightly floured surface. Cut into 12 equal pieces.
• Make an indentation in the center of each portion and fill with some cherries. Shape into a round ball. Melt the remaining butter.
• Brush an ovenproof dish with melted butter. Place the rolls in the pan, pressing close together. Cover and let rise for another 20 minutes.
• Brush the rolls with the remaining melted butter and bake in a preheated oven at 350°F, until golden brown, for about 30 minutes. To serve, remove from the oven and sprinkle with powdered sugar.

SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM

Steps:

• Pierce sweet potato in several places with fork. Place in microwave oven and cook on High 7 minutes. Turn over and cook until very tender, about 7 minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use). Beat until potato is very smooth.
• Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105°F. to 115°F. Remove from heat. Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves and is slightly foamy, about 12 minutes.
• Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 400°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped rolls in 350°F. oven about 10 minutes.)