| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads, Desserts |
16 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
FILLING
DOUGH
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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