Holiday Cranberry Rolls Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 package: , (or 1 tablespoon) Active Dry Yeast
1/4 cup: Warm Water, 110 to 115 degrees
1 cup: Whole Wheat Flour,
1 1/2 cup: Unbleached All-Purpose Flour,
1 tbsp: Sugar,
1/4 tsp: Salt,
1/2 cup: Lowfat Milk,
2: Eggs,
Cranberry-Orange Filling:,
1 1/2 cup: Cranberries, fresh or frozen
1: Orange, peeled
2 tbsp: Dark -or- Light Brown Sugar -or- Fructose,
1/4 cup: Unsweetened Applesauce,
Frozen Orange Juice Concentrate,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
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