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