Rose Rolls

• 3 3/4 to 4 1/4 c. unsifted flour
• 1/2 c. sugar
• 2 tsp. salt
• 2 pkg. yeast
• 3/4 c. milk
• 1/2 c. water
• 1/2 c. margarine (1 stick)
• 1 egg
• 1 (1 lb. 6 oz.) can cherry pie filling
• confectioners sugar frosting

1. In large bowl, mix 1 cup flour, sugar, salt and yeast.
2. Combine milk, water and margarine in saucepan.
3. Heat over low heat until liquids are very warm (120u0b0 to 130u0b0).
4. Add to dry ingredients. Beat 2 minutes on medium speed.
5. Add eggs and 1/2 cup flour.
6. Beat high speed 2 minutes.
7. Add more flour to make stiff batter.
8. Cover bowl tightly with aluminum foil.
9. Chill 2 hours or overnight.
10. Turn dough out onto lightly floured board.
11. Divide in 18 equal pieces. Roll each piece to 15-inch rope.
12. Wind to form coil.
13. Place on greased baking sheet 2-inches apart.
14. Cover and let rise in oven until double, 1 hour.
15. Make 1-inch hole in center.
16. Fill with cherry.
17. Bake at 400u0b0 for 12 to 15 minutes.
18. Cool on wire rack. Frost when cool.
19. Makes 1 1/2 dozen.

flour, sugar, salt, yeast, milk, water, margarine, egg, cherry pie filling, confectioners sugar frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=600590 (may not work)