Cherry-Chocolate Buns

Two of your favorite things--bread and chocolate--in this yummy bun.

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Prep Time 15 min
Total Time 2 hr 10 min
Servings 18

Ingredients

Buns

1: package regular active dry yeast

3/4: cup warm water (105°F to 115°F)

1/3: cup unsweetened baking cocoa

1/4: cup granulated sugar

1/4: cup shortening

1/2: teaspoon salt

1: egg

2 1/4: cups Gold Medal® all-purpose flour

12: maraschino cherries, cut into eighths

Glaze

1: cup powdered sugar

1: to 2 tablespoons milk

1/4: teaspoon almond extract

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Directions

1 In large bowl, dissolve yeast in warm water. Beat in cocoa, granulated sugar, shortening, salt, egg and 1 cup of the flour with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally.
2 Stir in remaining flour and the cherries. Scrape batter from side of bowl. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.)
3 Grease 18 regular-size muffin cups. Stir down batter by beating 25 strokes. Fill muffin cups 1/2 full. Cover and let rise in warm place about 40 minutes or until double.
4 Heat oven to 375°F. Bake about 15 minutes. Immediately remove from pan to cooling rack.
5 In medium bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm buns.