Cranberry treasures

Yield: 16 Servings

Measure Ingredient
16 ounces Cream Cheese; softened
2 Eggs
½ cup Sugar
1 teaspoon Pure Vanilla Extract
1 cup Dried Cranberries -Or-
1 cup Miniature Chocolate Chips; Semisweet
3¾ cup All-purpose flour; To 4 1/4 Cups
3 tablespoons Sugar
4 teaspoons Orange Peel; Freshly Grated
1 pack Fleischmann's Quick-Rise Instant Yeast; or 2 1/4 tsp
½ teaspoon Salt
¼ teaspoon Ground Mace
½ cup Milk
⅓ cup Butter or margarine; Cut Up
¼ cup Water
3 Eggs; Divided Use

FILLING

DOUGH

To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough.

To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120' to 130'F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle.

Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling to seal. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350'F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon.

Recipe by: Fleischmann's Yeast

Posted to Digest bread-bakers.v097.n083 by "Bob & Carole Walberg" <walbergr@...> on Dec 30, 1997

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