Cherry Nut Rolls

• Filling Ingredients:
• 5 cups halved, pitted fresh sweet cherries
• 1 teaspoon allspice
• 1 teaspoon mace
• 3 tablespoons flour
• 2 teaspoons grated lemon zest
• 1 tablespoon lemon juice
• 1/2 cup pecans, coarsely minced
• 2 tablespoons unsalted butter or possibly margarine

Preparation Instructions:

Combine the cherries, allspice, mace, flour, lemon zest, lemon juice, and pecans. Mix well.

Dough Ingredients:

6 c. flour

2 tsp. salt

2 tsp. Active Dry yeast (or Rapid Rise or Instant)

Mix dry ingredients together.

Then add in:

4 T. honey 

4 T. oil

2 1/2 c. HOT TAP water

Preparation Instructions:

Stir together, then dump on to floured counter and knead gently with hands until all mixed and fairly smooth. (This is what makes it so easy. Besides not having to soak the yeast separately, it requires very little kneading.) Put back in bowl and cover with towel for 20 minutes.

Punch down and knead a few times to get the air bubbles out. Roll out into a rectangle and spread with softened butter. Then spread on the filling.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Cut as thick as you want. And let rise until doubled, then brush with melted butter. Bake in 350 degree oven for 30 minutes. (It may need more or less, keep an eye on it) 

Cut warm and serve with honey or maple butter.