Chokecherry Crown Rolls Recipe

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Chokecherry Crown Rolls Recipe

 



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Chokecherry Crown Rolls

 

Ingredients

4 1/4 cup unsifted flour
1/2 cup sugar
2 tsp salt
2 package yeast
3/4 cup milk
1/2 cup water
1/2 cup margarine
1 egg -- room temperature
1 chokecherry filling:
2 cup chokecherries -- pitted
1 cup chokecherry juice
1/4 cup sugar
1/4 cup cornstarch



 

Preparation

Blend chokecherry juice with sugar and cornstarch. Cook, stirring
constantly until thickened and clear. Add pitted chokecherries. Cool.

In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.
Combine milk, water and margarine in sauce pan and heat over low heat
until liquid is very warm (120 to 130 degrees). Margarine doesn't
need to have melted.

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 2 minutes. Add enough additional flour to
make a stiff batter. Cover bowl tightly with foil. Chili 2 hours or
overnight.

Remove dough from refrigerator and let warm up and raise slightly,
about 1/2 hour. Turn dough out onto lightly floured board, divide
into 18 pieces. Roll each piece into a rope, 15 inches long.

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 until doubled, about 1 hour.

Make indentations about 1 inch wide in center of each coil. Pressing
to bottom. Fill with chokecherry filling,

Bake at 400 degrees for 12 to 15 minutes or until done. Remove from
pans and cool on wire racks. When cool. drizzle with thin icing.

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NOTES : Billings Gazette 9/4/91 Recipe By
: Donna Ferdinand

 

 

Servings: 4

 

 

 

 


 

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