Cherry Crescent Rolls

Having kids at home the whole day during holidays is always good, but with one problem. They are always hungry. I get this question each hour in between meals ‘Mama, is there something to eat?’ .

But not fruits or something healthy. Sigh.

I made these rolls for the kids to munch on which are both delicious and filling. Kids sure loved them.

Makes approximately 25 Rolls
What you Need :

All Purpose Flour : 9 Cups
Eggs : 6, beaten
Butter : 1 Cup, melted and not hot
Sugar : 1 Cup + 2 Tbsp
Warm Water : 2 cups
Salt : 1 tsp
Active Dry yeast : 3 Tbsp
Bottled cherries : 1 big bottle

Mix the yeast with 2 tablespoons sugar and warm water in a large deep bowl. Set aside. It will foam up a little bit.
Whisk butter, 1 cup sugar and beaten eggs. Add 4 cups of flour and the salt and mix well.
Switch from your paddle attachment to your dough hook and add 4 cups flour stirring until completely mixed. The dough will be sticky.
Add the remaing 1 cup of flour as needed.
Scrape the sides and bottom of the bowl with a rubber spatula.
Cover the bowl and set aside for about 2 hours to rise until double in size.
Punch the dough down and turn the dough out onto a lightly floured surface and form it into an even ball.
Roll the dough out so that it is about 1/4 inch thick and into the shape of a rectangle. Using a pizza cutter or a knife cut the rectangle in half length-wise and then into triangles.
Drain the cherries so that there is no water in them, and keep aside.
Starting at the widest end, put a few cherries and gently roll each triangle up into a crescent shape.
Place 1-inch apart on two lightly greased baking sheets.
Set the baking sheets aside and let the rolls rise.
Meanwhile pre-heat the oven to 200 C.
Lightly brush the rolls with a little extra melted butter before baking. Bake until golden brown, 13-15 minutes.

Tips:

The dough can be kept in the refrigerator for up to 2 weeks.
Use any other fruit of your choice instead of cherries.
Plain Crescent Rolls with out any filling also taste very good.


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