Cherry Almond Sweet Rolls

Add yeast to 1 cup lukewarm water. Stir and set aside for about 5 minutes.

In a stand mixer, add shortening or butter, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm.

Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in beaten eggs.

Gradually stir in the remaining flour. Use the dough hook for about 2 minutes.

Remove dough and knead by hand on a lightly floured counter until satiny and smooth.

Place dough in a greased bowl, cover, and let rise for 30 minutes or until doubled in size.

Divide dough in half. Roll one half into a rectangle.

Spread dough with half of the softened butter, brown sugar, almond paste in small pieces, cherries, and cinnamon.

Roll up dough into a long roll. Cut into rolls about two inches thick. Place in a greased 9X13 pan.

Repeat with second half of dough.

Let rolls rise in a warm spot, covered, until doubled, about an hour.

Bake at 350°F for 25-32 minutes until golden brown. Let cool slightly.

For frosting, whisk together soft butter, confectioners’ sugar, milk, and almond extract. Spread on rolls and top with sliced almonds.