Yield: 10 Servings
Measure | Ingredient |
---|---|
2¼ teaspoon | Yeast |
2 cups | Bread Flour |
1 cup | Whole Wheat Flour |
3 tablespoons | Sugar |
1½ teaspoon | Salt |
⅓ cup | Milk; room temp |
½ cup | Water; room temp |
⅓ cup | Oil; room temp |
2 \N | Eggs; room temp |
1 teaspoon | Walnut extract |
⅔ cup | Dried Cranberries (craisins) |
⅓ cup | Walnuts; chopped |
1 teaspoon | Dried Orange Peel |
\N \N | OR Peel from one orange;grat |
LISA CRAWLEY TSPN00B
Place ingred. in order according to manufacturer's directions.
For dinner rolls, use use manual cycle, remove and shape into 12 - 14 rolls. Place in greased muffin pans, cover and allow to rise til double, about 30 min. Bake at 375 for 12-15 min. TO GLAZE: blend ½ c sifted powdered sugar, ½ tsp grated orange rind and approx. 2 ts.
OJ. FROM RED STAR YEAST AD