Rose Rolls Recipe
Rose Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Rose Rolls in Best of Country Breads 2000, p75

Nutritional Facts

1 each: 178 calories, 5g fat (3g saturated fat), 20mg cholesterol, 246mg sodium, 30g carbohydrate (8g sugars, 1g fiber), 4g protein.

  • 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 all-purpose flour
  • 1 cup cherry pie filling
  • Vanilla Glaze
  1. 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°.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 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.
  4. 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.
Originally published as Rose Rolls in Best of Country Breads 2000, p75

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MY REVIEW
bcakes User ID: 3895174 123244
Reviewed Aug. 27, 2009

"this rolls are so good but only one thing don't bake them at 350- it's better at 375 till they turn golden brown.But they are really good."

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