Cranberry Treasures
Ingredients
- 3 3/4 c All-purpose flour; To 4 1/4
- 4 ts Orange Peel; Freshly Grated
- 16 oz Cream cheese softened
- 1/2 c Sugar
- 1 c Miniature Chocolate Chips;
- 1 ts Pure vanilla extract
- 3 tb Sugar
- 1/4 ts Ground Mace
- 1/4 c Water
- 1 c Dried Cranberries -Or-
- 1/2 ts Salt
- 1/2 c milk
- 1/3 c Butter or margarine; Cut Up
- 3 Eggs; Divided Use
- 2 Eggs
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 130F); 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 350F 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: Fleischmanns Yeast Posted to Digest bread-bakers.v097.n083 by “Bob & Carole Walberg” on Dec 30, 1997
