Thelma's Cherry Yeast Rolls

Grandma Horner's favorite cherry yeast rolls. Note that the recipe makes two 9x13 pans, which is quite a lot!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Scald (slowly heat) milk, then stir in sugar, salt, and margarine until melted together. Allow to cool to lukewarm.

Step 2

Put warm water into a large, warm bowl. Sprinkle yeast in water and stir until dissolved.

Step 3

Add the milk mixture from Step 1, eggs, and 2 cups of flour into the water and yeast mixture from Step 2. Beat until smooth. Stir in enough remaining flour to make a soft dough.

Step 4

Turn out onto a lightly floured board. Kneed until smooth and elastic, about 8-10 minutes. Cover and let rise in a warm place until doubled.

Step 5

Punch down and cut dough in half. Roll into a rectangle 12x8". Spread half of cherry pie filling. Roll the long edge up. Cut each half into 12 rolls and place into a greased 9x13 pan. Repeat with the other half of the dough.

Step 6

Preheat oven to 350 degrees.

Step 7

Let cut rolls rest for 15-20 minutes, until puffed up.

Step 8

Bake rolls 12-15 minutes at 350 degrees.

Step 9

Prepare the icing: mix together powdered sugar, vanilla, and milk one tablespoon at a time. Icing should be stiff. Spread on top of warm rolls.