Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)1/3 cup sugar1/3 cup shortening1 teaspoon salt1/8 teaspoon ground nutmeg2 large eggs4 cups all-purpose flour1 can (21 ounces) cherry pie filling3 tablespoons butter, meltedGLAZE:1 cup confectioners’ sugar1 tablespoon butter, melted5 teaspoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 30 minutes.
Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350° for 10-15 minutes or until golden brown.
Brush rolls with butter. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over tops.
