1 (16 oz.) package hot roll mix

1/2 pound ground turkey

1/2 C. chopped onion

1 T. vegetable oil

1 C. chopped Northwest fresh sweet cherries

1/2 C. chopped water chestnuts

2 T. each soy sauce and packed brown sugar

1 tsp. Worcestershire sauce

1/2 tsp. each garlic salt, ground ginger and cornstarch

2 T. honey

1 T. lemon juice

 

Asian-style Cherry Buns are perfect for picnics. They pack well and taste great served hot or at room temperature. They also make an interesting addition to Sunday brunch.  Make an extra batch of Asian-style Cherry Buns to store in the freezer. The sweet cherries inside will be a warm reminder of summer when you serve them in September. Prepare hot roll dough according to package directions. Stir-fry turkey and onion in oil until turkey is browned and onion softened; stir in cherries, water chestnuts, soy sauce, sugar, Worcestershire sauce, garlic salt, ginger and cornstarch. Remove from heat and cool to room temperature. Cut dough into 20 pieces. Flatten into 4-inch rounds. Place 1 T. filling in center of each; gather edges and seal. Place sealed-side down on greased baking sheet. Bake at 350ºF 12 to 15 minutes or until golden brown. Combine honey and lemon juice; brush on hot rolls.