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Sunday Brunch Cherry-Nut Rolls

ID: 882 Bread/Rolls

Yield/Servings: 1 dozen

Ingredients:

1/3 cup butter softened
1/2 cup brown sugar (packed)
1/4 cup chopped almonds
12 candied cherries
1 pkg. active dry yeast 2/3 cup warm water (105 to 115)
1 1/2 cups Bisquick baking mix
2 tbsp. butter; softened
1/4 cup brown sugar (packed)
1/4 cup cut-up candied cherries

Instructions:
Mix 1/3 cup butter, 1/2 cup brown sugar and the almonds. Divide about 1 tbs. mixture among 12 medium muffin cups. Place whole cherry in each muffin cup. Dissolve yeast in warm water. Stir in baking mix, beat vigorously. Turn dough onto floured board. Knead until smooth, about 20 times.

Roll dough into a rectangle, 16 x 9 inches. Spread rectangle with 2 tbs. butter, sprinkle with 1/4 cup brown sugar and the cut-up cherries. Roll up, beginning at wide side. Seat well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices cut side up in muffin cups. Cover, let rise in warm place until double, about 1 hour.

Heat oven to 400 degree. Bake 15 minutes. Immediately invert pan onto baking sheet. Leave pan over rolls a minute. Serve warm.

Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

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Sunday Brunch Cherry-Nut Rolls
ID: 882 Bread/Rolls
	Yield/Servings: 1 dozen

Ingredients:
1/3 cup butter softened 1/2 cup brown sugar (packed) 1/4 cup chopped almonds 12 candied cherries 1 pkg. active dry yeast	2/3 cup warm water (105 to 115) 1 1/2 cups Bisquick baking mix 2 tbsp. butter; softened 1/4 cup brown sugar (packed) 1/4 cup cut-up candied cherries

Instructions: Mix 1/3 cup butter, 1/2 cup brown sugar and the almonds. Divide about 1 tbs. mixture among 12 medium muffin cups. Place whole cherry in each muffin cup. Dissolve yeast in warm water. Stir in baking mix, beat vigorously. Turn dough onto floured board. Knead until smooth, about 20 times. Roll dough into a rectangle, 16 x 9 inches. Spread rectangle with 2 tbs. butter, sprinkle with 1/4 cup brown sugar and the cut-up cherries. Roll up, beginning at wide side. Seat well by pinching edge of dough into roll. Cut into twelve 1 1/4-inch slices. Place slices cut side up in muffin cups. Cover, let rise in warm place until double, about 1 hour. Heat oven to 400 degree. Bake 15 minutes. Immediately invert pan onto baking sheet. Leave pan over rolls a minute. Serve warm.

Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.