Cherry Breakfast Rolls - cooking recipe

Ingredients

1/2 c. margarine, melted
1 c. water
3/4 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
3 1/2 to 4 1/2 c. flour
1 (1 lb.) can cherry pie filling
1 c. powdered sugar
1 tsp. vanilla
1 Tbsp. milk

Preparation

Add margarine, water and milk that have been heated until just warm.
Stir in sugar, salt and dry yeast.
Slowly add flour to make a soft dough, saving 1/2 cup flour to add during kneading.
Knead on floured board.
Place dough in greased bowl, turning once. Cover; refrigerate overnight.
Divide into 20 pieces.
Roll each piece into 15-inch strands.
Wind into a coil.
Allow to rise for 2 hours on baking sheet.
Indent center and add about 4 cherries. Bake 12 to 14 minutes at 400\u00b0.
Cool.
Combine powdered sugar, vanilla and milk.
Drizzle over cake.