HOLIDAY CRANBERRY ROLLS

 

  • Cooking Time:
  • Servings: 18
  • Preparation Time:

Ingredients

  • 1 pk (or 1 tablespoon) Active Dry-Yeast
  • 1/4 c Warm Water (110 to 115-degrees)
  • 1 c Whole Wheat Flour
  • 1 1/2 c Unbleached All-Purpose Flour
  • 1 tb Sugar
  • 1/4 ts Salt
  • 1/2 c Lowfat Milk
  • 2 Eggs
  • 1 1/2 c Cranberries, fresh or frozen
  • 1 Orange, peeled
  • 2 tb Dark -or- Light Brown Sugar --or- Fructose
  • 1/4 c Unsweetened Applesauce
  • Frozen Orange Juice -Concentrate

Directions

  • Soften the yeast in the warm water.
  • Combine the flours, sugar and salt in a mixing bowl.
  • Cut in the margarine until the mixture resembles crumbs.
  • Add the milk, eggs and softened yeast.
  • Mix well.
  • Cover and refrigerate for 2 hours or overnight.
  • Meanwhile, make the Cranberry-Orange Filling by combining the cranberries,orange, brown sugar (or fructose), and applesauce in a food processor.
  • Grind until coarse.
  • Transfer to a saucepan and cook over medium heat for 10 minutes.
  • Cool.
  • After chilling, roll the dough into an 18- by 12-inch rectangle on a floured surface.
  • Spread with the filling.
  • Roll up jelly roll fashion.
  • Cut into 18 rolls with a sharp knife.
  • Place in an oiled 13- by 9-inch baking pan.
  • Let rise in a warm place for about 30 minutes, or until doubled in bulk.
  • Bake in a 350-degree oven for 25 to 30 minutes, or until golden brown.
  • Glaze with orange juice concentrate while still warm.

Notes

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