Holiday cranberry rolls

Yield: 18 Servings

Measure Ingredient
1 pack (or 1 tablespoon) Active Dry Yeast
¼ cup Warm Water (110 to 115 degrees)
1 cup Whole Wheat Flour
1½ cup Unbleached All-Purpose Flour
1 tablespoon Sugar
¼ teaspoon Salt
½ cup Lowfat Milk
2 \N Eggs
\N \N Cranberry-Orange Filling:
1½ cup Cranberries, fresh or frozen
1 \N Orange, peeled
2 tablespoons Dark -or- Light Brown Sugar or- Fructose
¼ cup Unsweetened Applesauce
\N \N Frozen Orange Juice Concentrate

Keywords: Vegetarian, Ovo-Lacto 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. Mix well.

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. Cool.

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.

Serves 18

One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6 Sodium: 99 Potassium: 92 Cholesterol: 31 Exchange Value: 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

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