Cherry Roll

Ingredients:
Dough:

• 2 packages active dry yeast
• 2 1/2 cups warm water (105°-115°F)
• 3/4 cup melted shortening
• 3/4 cup sugar
• 2 eggs, well beaten
• 2 1/2 teaspoons salt
• 1 teaspoon almond flavoring
• 7 3/4 - 8 cups Hudson Cream Short Patent Flour

• Margarine or butter
• Sugar/Cinnamon
  

Filling:

• Bing cherries, pitted and cut into pieces
• A little water
• Sugar to taste
• Dash of cinnamon
• Several drops of lemon juice
• Cornstarch for thickening

Directions:

• Dissolve yeast in warm water.  Add melted shortening, sugar, eggs, salt, flavoring, and 2 cups flour; mix well.
  
•  Gradually add enough of the remaining flour to make a soft dough.  Knead 8-10 minutes.  Place in greased bowl, turn to coat surface.  Cover and refrigerate overnight.
• Cook filling ingredients together until thickened.  Cool.
  
• Divide dough in half.  Roll each into a rectangle.  Spread with margarine or butter.  Sprinkle with sugar and cinnamon.  Spread with a light layer of filling and roll up jelly-roll fashion. 
  
• Place roll on greased baking sheet or cake pan.  Cut several places on top.  Cover and let rise until almost double in size.   

Cook Time & Temperature: 

• Bake at 350°F for 30-35 minutes or until golden brown.  Frost or drizzle with a confectioners' sugar glaze.