ROSE ROLLS                              Makes 1 1/2 dozen

3 3/4 to 4 1/4 cups unsifted flour
1/2 cup sugar
2 teaspoons salt
2 packages Fleischmann's Active Dry Yeast
3/4 cup milk
1/2 cup water
1/2 cup (1 stick) Fleischmann's Margarine
1 egg (at room temperature)
1 can (1-pound 6-ounce) cherry pie filling
Confectioners' sugar frosting

    In a large bowl thoroughly mix 1 cup flour, sugar, salt, and 
undissolved Fleischmann's Active Dry Yeast.
    Combine milk, water and Fleischmann's Margarine in a 
saucepan.  Heat over low heat until liquids are very warm (120-
130 degrees F.).  Margarine does not need to melt.  Gradually 
add to dry ingredients and beat 2 minutes at medium speed of 
electric mixer, scraping bowl occasionally.  Add egg and 1/2 cup 
flour.  Beat at high speed 2 minutes, scraping bowl 
occasionally.  Add enough additional flour to make a stiff 
batter.  Cover bowl tightly with aluminum foil.  Chill 2 hours 
or overnight.
    Turn dough out onto lightly floured board; divide into 18 
equal pieces.  Gently roll each piece to a rope, 15 inches long.  
Hold one end of each rope in place and wind dough around loosely 
to form coil; tuck end firmly underneath.  Place on greased 
baking sheets about 2 inches apart.  Cover; let rise in warm 
place, free from draft, until doubled in bulk, about 1 hour.
    Make indentations about 1-inch wide in center of each coil, 
pressing to bottom; fill with cherry pie filling.  Bake at 400 
for 12 to 15 minutes, or until done.  Remove from baking sheets 
and cool on wire racks.  When cool, drizzle with confectioners' 
sugar frosting.