1 (450g) package hot roll mix
227g pound ground turkey
113g chopped onion
1 tablespoon vegetable oil
227g chopped Northwest fresh sweet cherries
113g chopped water chestnuts
2 tablespoons each soy sauce and packed brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon each garlic salt, ground ginger and cornstarch
2 tablespoons honey
1 tablespoon 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 10cm rounds. Place 1 tablespoon filling in centre of each; gather edges and seal. Place sealed-side down on greased baking sheet. Bake at 180°c 12 to 15 minutes or until golden brown. Combine honey and lemon juice; brush on hot rolls.