Rose Rolls - cooking recipe

Ingredients

3 3/4 to 4 1/4 c. unsifted flour
1/2 c. sugar
2 tsp. salt
2 pkg. active dry yeast
3/4 c. milk
1/4 c. water
1/2 c. margarine
1 egg, at room temperature
1 (22 oz.) can cherry pie filling
confectioners sugar frosting

Preparation

In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved active
dry
yeast.
Combine
milk,
water and margarine in a saucepan.
Heat over low heat until liquids are very warm (120\u00b0 to
130\u00b0).
Margarine
does
not need to melt. Gradually add to dry
ingredients and beat 2 minutes at medium speed of electric
mixer, scraping bowl occasionally.
Add egg and 1/2 cup flour.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Add
enough
additional
flour
to
make a stiff batter.
Cover bowl tightly with aluminum foil.
Chill 2 hours
or overnight.
Turn
dough
out
onto
lightly
floured board; divide into 18 equal pieces.
Gently roll each piece to a rope, 15 inches long.
(If you are too rough, the dough will tear.) Hold one end of
each
rope
in
place
and
wind dough around loosely to
form coil;
tuck
end
firmly
underneath. Place on greased baking sheets
about 2 inches apart.
Cover; let rise in a warm
place, free
from draft, until doubled in bulk, about 1 hour.