Cherry, Blueberry or Apple Sweet Rolls

Shelley McCain Dillard

Shelley's

subheading: For the dough:

1 quart whole milk

1 cup vegetable oil

1 cup granulated sugar

2 packages (4 ½ teaspoons) active dry yeast

9 cups all-purpose flour, plus more for dusting

1 heaping teaspoon baking powder

1 scant teaspoon baking soda

1 tablespoon salt

subheading: Filling:

1 or 2 cans Cherry, Blueberry or Apple Pie Filling

subheading: Glaze:

For the dough

heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.

Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.

Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.

Evenly spread 1 or 2 cans pie filling over dough, leaving the top 1-inch of the dough uncovered. (I usually do 1 can of pie filling)

Slowly roll the dough into a log. Cut into 24 1-inch pieces.

Place rolls on to prepared pans. Cover them with clean towels and set aside to rise for 20 minutes in a warm, draft-free spot.

Meanwhile, preheat oven to 400*.

Bake for 12 to 20 minutes or until golden brown.

Drizzle your favorite glaze over hot rolls.

Can add some sour dough starter to lukewarm mixture

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