Holiday Treasures
Ready In: 2 hrs 45 mins
Yields: 16 rolls
Ingredients
For the dough
- 3 -3 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 1 tablespoon grated orange peel
- 1 envelope fleishmann's fast rising yeast
- 1 teaspoon salt
- 1⁄4 teaspoon ground mace
- 1⁄2 cup milk
- 1⁄4 cup water
- 1⁄3 cup butter or 1⁄3 cup margarine
- 2 large eggs
- 1 egg yolk, reserve the white
For the Cranberry filling
- 2 (8 ounce) packages cream cheese, softened
- 1⁄2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup dried cranberries (you may use dried cherries or raisins)
Directions
- In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace.
- Heat milk, water and butter until very warm (120o to 130oF).
- Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover; let rest 10 minutes.
- Divide dough into 16 equal portions and roll each to 6-inch circle.
- Place an equal amount of Cranberry Filling in the center of each circle.
- Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal.
- Place rolls, 2 inches apart, on greased baking sheets.
- Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
- Uncover rolls. Pinch again, just above filling, to seal.
- Lightly beat reserved egg white; brush on rolls.
- Bake at 350oF for 20 to 25 minutes or until golden.
- Remove from sheets; cool on wire racks.
- Tie each with a narrow ribbon.
- Cranberry Filling:
- In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla.
- Beat with electric mixer until smooth.
- Stir in dried cranberries.
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