- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm 2% milk (110° to 115°)
- 1/3 cup sugar
- 1/3 cup shortening
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 eggs
- 4 cups all-purpose flour
- 1 can (21 ounces) cherry pie filling
- 3 tablespoons butter, melted
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 5 teaspoons 2% milk
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
- Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown.
- Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops. Yield: 2 dozen.
I made the glaze they recommended. My Dad used pillsbury cream cheese frosting. His are prettier.