DRIED CHERRY BUTTERFLY ROLLS

This delicious recipe comes from Bread in half the time, which includes about 70 bread machine recipes in addition to the micro-rise bread recipes.

Dried cherry butterfly rolls

2 1/4 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup (1/2 stick) unsalted butter or margerine
1 large egg
1 teaspoon almond extract (optional)
2 teaspoons active dry yeast

1.  Process all these ingredients in your bread machine on the dough setting.  While it is mixing and rising, make the dried cherry filling (below) and allow it to cool.

4 ounce packet dried red sour cherries, minced
1/2 cup water
1/3 cup sugar
1 tablespoon unsalted butter, melted

2.  Over high heat, bring cherries and water to boiling point.  Reduce heat to low and simmer for 15 minutes or until cherries are tender, then drain off the water.  With a fork or whisk, combine the sugar with the cherries until well-mashed.  Allow to cool.

3.  Lightly grease a cookie or baking sheet.  When the bread machine has finished on the dough setting, remove dough to a lightly floured surface.  Knead lightly for a few minutes to remove any air bubbles.

4.  Roll the dough into a 20 x 14 inch (50 x 35 cm) rectangle, and brush liberally with melted butter or margerine.  Spread the filling evenly across the dough, to within half an inch (1 cm) of the edges.  Roll up tight from the long side and pinch edges to seal closed.  Place the dough seam down and cut into ten wedges, roughly triangular in shape – about 2 1/2 inches on the wide side and 1 inch on the short side (6.5 cm long, 2.5 cm short).

5.  Place onto the cookie sheet seam down, well spaced apart.  With your index finger extended, press down along on the top middle – this will bend the sides up slightly to form the butterfly wings.

6.  Let rolls rise in a warm place for about 30 minutes or until doubled in bulk.  Preheat the oven to 350 F (180 C).

1 large egg, lightly beaten
confectioners’ sugar (icing sugar)

7.  Brush the tops lightly with beaten egg.  Bake on the middle rack for 20 minutes or until lightly browned.

8.  Transfer to a cooling rack.  When cool, sprinkle with confectioners’ sugar.  Great eaten warm or at room temperature; can also be stored in plastic bags.