Rose Rolls

  3 3/4 to 4 1/4 cups Adluh Plain Flour
  1/2 cup Sugar
  2 teaspoons Salt
  2 packages Active Dry Yeast
  3/4 cup Milk
  1/2 cup Water
  1/2 cup Margarine or Butter
  1 Egg
  1 can Cherry Pie Filling

 
In a large bowl, thoroughly mix 1 cup flour, sugar, salt and un-dissolved yeast. Combine milk, water and margarine/butter in a sauce pan. Heat over low heat until they reach 120-130 degrees F. You can use the microwave and a candy thermometer if desired. Gradually add to the dry ingredients and beat 2 minutes at medium speed. Add egg and ˝ cup flour. Beat at high speed for 2 minutes. Add enough additional flour to make a stiff batter. Cover bowl tightly with aluminum foil. Chill 2 hours or overnight. Turn dough out onto lightly but evenly floured board. Divide into 18 equal pieces. Gently roll each piece into a rope 15 inches long. Hold one end of each rope in place and wind dough around loosely to form coil. Tuck the end firmly underneath, pinch to center. Place on greased baking sheet about 2 inches apart. Cover and let rise in a warm place, free from draft until doubled in size (about 1 hour). Make indentations (gently!) about 1 inch wide in the center of each coil, pressing to the bottom but not through. Fill with cherry pie filling. Bake at 400 degrees F for 12-15 minutes or until evenly brown all over. Remove from baking sheets and cool on wire rack. When cool, drizzle with confectioners’ sugar frosting. [Confectioners’ sugar frosting (approx. 3 cups depending on how much frosting you desire, mix with 2 tablespoons butter, 1 teaspoon real vanilla extract and milk to thin).] You can drizzle when they are hot which will kill the corn starch taste of the frosting and also sprinkle with chopped nuts. When completely cool, wrap individually and freeze. To reheat, unwrap and microwave for a few seconds. Makes 1 ˝ dozen.