Pear-cranberry Buns
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Ruit | 1 | Servings | ||
INGREDIENTS
| 1 | Hot roll mix, 13-3/4 oz. | |
| 1 | Fresh Northwest Anjou or | |
| Bosc Pears 1 to 2 | ||
| 1/2 | c | Chopped fresh or frozen |
| cranberries | ||
| 1/2 | c | Sugar |
| 1 | t | Cinnamon |
INSTRUCTIONS
Prepare hot roll mix and let rise once according to directions. Punch down and shape into 16 small balls. Flatten each slightly and place on greased cookie sheets. Cover and let rise until double. While dough is rising, core and finely chop pears to equal 1-1/2 cups. Mix with cranberries, sugar and cinnamon. Make indentation in center of each bun, leaving 1/2 inch edge. Fill with pear and cranberry mixture. Bake at 375° F for 15 to 20 minutes, until golden brown. Quantity: Makes 16 buns Always be sure to use ripe pears. Per serving: 803 Calories (kcal); 10g Total Fat; (11% calories from fat); 10g Protein; 172g Carbohydrate; 0mg Cholesterol; 652mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 6 1/2 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 469
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 4.6mg
Potassium: 153.5mg
Carbohydrates: 122.2g
Fiber: 9g
Sugar: 106.5g
Protein: <1g