Cherry Sweet Rolls

Cherry Sweet RollsYou’ll want a second helping of these decadent Cherry Sweet Rolls.

Cherry Sweet Rolls
 
Makes 10
Ingredients
  • 3½ to 3¾ cups all-purpose flour
  • 1 (0.25-ounce) package active dry yeast
  • ½ cup plus 4 tablespoons whole milk, divided
  • ½ cup sour cream
  • 6 tablespoons unsalted butter, cubed
  • ⅓ cup granulated sugar
  • 2 teaspoons kosher salt
  • 1 large egg, lightly beaten
  • ½ cup cherry preserves
  • 1 teaspoon lemon zest
  • 2 cups confectioners’ sugar
  • ½ teaspoon vanilla extract
Instructions
  1. In the work bowl of a stand mixer fitted with the paddle attachment, combine flour and yeast.
  2. In a medium saucepan, combine ½ cup milk, sour cream, butter, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until a candy thermometer registers 120° to 130°.
  3. With mixer on low speed, add milk mixture to flour mixture. Add egg; beat until dough forms. Turn off mixer. Switch to dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes. (Dough should pull away from sides of bowl but stick to bottom.)
  4. Spray a large bowl with cooking spray. Place dough in prepared bowl, turning to coat top. Cover, and let rise in a warm, draft-free place (75°) until dough has doubled in size, about 1 hour and 30 minutes.
  5. Line a 9-inch square baking pan with parchment paper and spray with cooking spray. Set aside.
  6. Lightly punch down dough. On a lightly floured surface, roll dough into a 14×10-inch rectangle.
  7. Combine preserves and lemon zest. Spread preserves mixture evenly over dough. Starting with one long side, roll dough into a log; pinch seam to seal. Using a serrated knife, slice into 10 rolls. Place rolls in prepared pan. Cover, and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes.
  8. Preheat oven to 350°. Bake, uncovered, until golden brown, about 30 minutes. Let cool in pan on a wire rack 30 minutes.
  9. In a medium bowl, whisk together confectioners’ sugar, remaining 4 tablespoons milk, and vanilla, whisking until smooth. Spread over warm rolls.

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