Yield: 16 Servings
|16 ounces||Cream Cheese; softened|
|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|
|4 teaspoons||Orange Peel; Freshly Grated|
|1 pack||Fleischmann's Quick-Rise Instant Yeast; or 2 1/4 tsp|
|¼ teaspoon||Ground Mace|
|⅓ cup||Butter or margarine; Cut Up|
|3||Eggs; Divided Use|
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