Cranberry Treasures
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, Desserts | 16 | Servings | |
INGREDIENTS
| 16 | oz | Cream Cheese, softened |
| 2 | Eggs | |
| 1/2 | c | Sugar |
| 1 | t | Pure Vanilla Extract |
| 1 | c | Dried Cranberries -Or- |
| 1 | c | Miniature Chocolate Chips |
| Semisweet | ||
| 3 3/4 | c | All-purpose flour, To 4 1/4 |
| Cups | ||
| 3 | T | Sugar |
| 4 | t | Orange Peel, Freshly Grated |
| 1 | Fleischmann's Quick-Rise | |
| Instant Yeast or 2 1/4 | ||
| tsp | ||
| 1/2 | t | Salt |
| 1/4 | t | Ground Mace |
| 1/2 | c | Milk |
| 1/3 | c | Butter or margarine, Cut Up |
| 1/4 | c | Water |
| 3 | Eggs, Divided Use |
INSTRUCTIONS
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@mb.sympatico.ca> on Dec 30, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 159
Total Fat: 18.2g
Cholesterol: 90.5mg
Sodium: 222.7mg
Potassium: 129.8mg
Carbohydrates: 67.9g
Fiber: 3.8g
Sugar: 10.1g
Protein: 7.5g