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Title: Cranberry Treasures Categories: Breads, Desserts Yield: 16 Servings ----------------------------------FILLING---------------------------------- 16 oz Cream Cheese; softened 2 Eggs 1/2 c Sugar 1 ts Pure Vanilla Extract 1 c Dried Cranberries -Or- 1 c Miniature Chocolate Chips; -Semisweet -----------------------------------DOUGH----------------------------------- 3 3/4 c All-purpose flour; To 4 1/4 -Cups 3 tb Sugar 4 ts Orange Peel; Freshly Grated 1 pk Fleischmann's Quick-Rise -Instant Yeast; or 2 1/4 tsp 1/2 ts Salt 1/4 ts Ground Mace 1/2 c Milk 1/3 c Butter or margarine; Cut Up 1/4 c Water 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" |