Holiday Cranberry Rolls
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
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
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.
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.
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.