Servings: 24-30 rollsPrep Time: time consuming....mixing, rising, over night , and cooking Cook Time: 12-15 minutes
3/4 cup milk
1 envelope active dry yeast (1 tablespoon)
1/2 cup water
1 cup sour dough starter
1/2 cup butter or margarine, melted
1/2 cup granulated sugar
1-1/2 teaspoons salt
3-4 cups all-purpose flour
1 (21 oz) can cherry pie filling
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
In a small sauce pan, heat 3/4 cup milk almost to a boil over medium heat. Do not boil, set aside to cool 10 minutes.
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, combine sour dough starter, cooled milk, softened yeast mixture, butter or margarine, granulated sugar and salt. Stir in enough flour to make a soft dough. Turn out on lightly floured surface. Clean and grease bowl. Set aside.
Knead dough 5-8 minutes or until smooth and elastic, Add more flour if necessary. Place dough in greased bowl turning to grease all sides. Cover with plastic wrap. Place in refrigerator 2 hours or overnight.
Grease a large baking sheet; set aside.
Punch down dough. Turn onto a lightly floured surface. Divide dough into 24 to 30 equal pieces. Gently roll each piece between your hands to a 15 inch rope.
On prepared baking sheet, loosely coil each rope tucking end of rope under coil. Leave 2 inches between coiled ropes.
Cover with a cloth and set in a warm place free from drafts. Let rise 1-2 hours or until doubled in size.
Preheat oven to 400 degrees. Press the center of each roll with your fingers until you touch baking sheet. Make indentions about 1 inch wide. Spoon cherry pie filling into each indention. Bake in the preheated oven 12-15 minutes or until golden brown. Remove from baking sheet. Cool on rack.
In small bowl combine powdered sugar, vanilla, and 1 tablespoon milk. beat until smooth. Spoon into pastry bag, decorate rolls by pressing mixture through a tip with a small opening.
Makes 24-30 rolls.
Submitted by: twoturkey on July 31, 2010