Cherry Sweet Rolls

3 3/4 - 4 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 envelope (.25 ounce) active dry yeast
3/4 cup warm milk (120°F-130°F)
1/4 cup wamr water (120°F-130°F)
1/4 cup (1/2 stick) butter, softened
1 large egg, lightly beaten
1 cup cherry pie filling and topping (from 16-ounce can)
2 Tablespoons confectioners' sugar

Combine 1 1/2 cups flour, granulated sugar, salt and yeast in a large bowl; mix well. Combine milk, water and butter in a small bowl. Add milk mixture to flour mixture; beat with an electric mixer on low speed until combined. Beat on medium speed 2 minutes. Add egg; beat until combined. Stir in enough remaining flour to make a soft dough.

Knead dough on lightly floured surface until dough is smooth and elastic, 5-7 minutes. Place dough in a greased bowl, turning to grease top. Cover; let rise in a warm place until almost double in size, 45-60 minutes.

Lightly grease 2 baking sheets. Punch down dough; divide in half. Roll out each half on lightly floured surface to a 15- x 10-inch rectangle. Cut each into six 5-inch squares.

Spoon about 1 Tablespoon pie filling onto each square. Bring corners of each square to center; pinch to seal. Place on prepared baking sheet. Cover loosely; let rise 15-20 minutes.

Preheat oven to 350°F. Bake rolls until golden, 22-26 minutes. Place on wire racks to cool. Dust rolls with confectioners' sugar.

Makes 1 dozen rolls


Helpful Tips

For perfectly dusted baked goods, sift confectioners' sugar through a fine-mesh sieve, tapping lightly, for an even coating

Mix 'n' Match

For a shortcut, use 2 packages refrigerated crescent dough. Unroll dough, pinch together perforations, and cut into squares.