1 (16 to 17 oz.) can sweet red cherries, drained (reserve juice)
3 1/2 to 4 C. all-purpose flour
1/3 C. granulated sugar
1 pkg. RapidRise yeast
1 tsp. salt
1 C. milk
1/2 C. butter, melted
1 large egg, slightly beaten
Cherry Glaze
1/2 C. slivered almonds

Drain and halve cherries; reserve juice to use in Cherry Glaze.

In a large mixing bowl, stir together 3 cups of the flour, the sugar, yeast and salt.

In a small saucepan, heat milk and 1/3 cup butter to 120ºF; stir in egg. Stir into flour mixture to form a ball. Turn out on a prepared pastry cloth and knead, adding only enough of the remaining flour to form a soft dough until smooth and satiny (5 to 10 minutes). Cover and let rest 1/2 hour.

With a stockinet-covered rolling pin, roll dough to an 18 x 15-inch rectangle. Brush with remaining melted butter to within 1/2-inch of edges. Arrange cherries over buttered dough. Roll up from 18-inch side; pinch edges to seal. Cut into 20 slices.

Pour Cherry Glaze into a 13 x 9 x 2-inch pan; sprinkle with almonds. Place slices cut side down over Cherry Glaze. Let rise until double in bulk, 30 minutes. Bake in a preheated 375ºF oven until golden brown, about 30 minutes. Cool 5 minutes; invert on a serving platter. Let stand 1 minute; remove pan. Serve warm. Makes 20 buns.

Cherry Glaze

1/4 C. butter
1/2 C. sugar
1 tsp. grated lemon rind
1/2 C. reserved cherry juice

In a small saucepan, heat butter, sugar, lemon rind and cherry juice. Boil, stirring occasionally, until mixture thickens, 5 to 10 minutes. Makes about 1 cup.

B-man :wink: