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Rose Rolls

 Rose Rolls
These eye-catching cherry-filled rolls make any breakfast or coffee break special. They freeze very well...just thaw and reheat a few minutes before serving.
24 ServingsPrep: 45 min. + rising Bake: 15 min. + cooling

Ingredients

  • 1 cup cubed peeled potatoes
  • 1 cup water
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 teaspoons salt
  • 1 egg
  • 5-1/4 to 5-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cherry pie filling
  • Vanilla Glaze

Directions

  • In a large saucepan, bring potatoes and water to a boil. Reduce heat;
  • cover and simmer for 15-20 minutes or until tender. Drain potatoes,
  • reserving 1/2 cup cooking liquid; cool liquid to 110°-115°.
  • Mash potatoes; set aside to cool to 110°-115°.
  • In a large bowl, dissolve yeast in warm milk. Add the mashed
  • potatoes, cooking liquid, sugar, butter, salt, egg and 1-1/2 cups
  • flour; beat until smooth. Stir in enough remaining flour to form a
  • soft dough. Do not knead. Cover and let rise in a warm place until
  • doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide into 24

2 of 2

Rose Rolls (continued)

Directions (continued)

  • pieces. Gently roll each into a 12-in. rope. Holding one end of
  • rope, loosely wrap dough, forming a coil. Tuck end under; pinch to
  • seal. Place 2 in. apart on greased baking sheets. Cover and let rise
  • until doubled, about 30 minutes.
  • With thumb, make a 1-in. indentation in center of each coil. Fill
  • with cherry pie filling. Bake at 400° for 12-15 minutes or until
  • golden brown. Remove from pans to wire racks to cool. Drizzle with
  • Vanilla Glaze. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 178 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 246 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.