Cherry Nut Roll
- 1 C. milk
- 1/2 C. granulated sugar
- 1 tsp. salt
- 1/2 C. butter or margarine
- 1 1/4 oz. pkg. active dry yeast
- 1/4 C. warm water
- 1 egg
- 4 C. all purpose flour
- 1 16 oz. can pitted red tart cherries
- 1/2 C. firmly packed brown sugar
- 1/2 C. all purpose flour
- 1/2 C. chopped pecans
Scald milk; add sugar, salt and margarine. Cool to lukewarm. Dissolve yeast in warm water. Add this mixture to lukewarm milk mixture. Beat egg and add to mixture; add 2 C. flour and beat until smooth. Stir in 2 more C. flour to make stiff batter. Cover tightly. Refrigerate for 2 hours. This dough will keep for up to 2 days in refrigerator.
To make filling, mix together flour, brown sugar and pecans. Drain cherries well and stir into dry mixture to blend. Set aside until needed for rolls.
After refrigeration, roll dough into two 14x7 inch rectangles. Spread rolled dough with filling mixture. Roll dough up lengthwise, seal edges and fold under ends. Place both rolls on a large cookie sheet. Slice along top of rolls about every inch. Cover with clean cloth and let rise in a warm draft free area until doubled in size (about 1 hour). Bake at 375 degrees for 25 minutes. Frost with a powdered sugar icing sprinkled with pecans.
Each roll can be sliced into 12 to 15 servings.