Title: Holiday Cranberry Rolls Ada *Fhmn87a*
Categories: Bread Diabetic
Yield: 18 Servings
| 1 | | Package 1 T dry yeast |
| 1/4 | c | Warm water |
| 1 | c | Whole wheat flour |
| 1 1/2 | c | Unbleached flour |
| 1 | tb | Sugar |
| 1/4 | ts | Salt |
| 1/2 | c | Lowfat milk |
| 2 | | Eggs |
| CRANBERRY-ORANGE FILLING |
| 1 1/2 | c | Fresh or frozen cranberries |
| 1 | | Orange, peeled |
| 2 | tb | Brown sugar or fructose |
| 1/4 | c | Unsweetened applesauce |
| | | Frozen orange juice concentr |
Soften the yeast in the warm water. Combine the flours, sugar, and salt in
a mixing bowl. Cut in the margarine until the mixture resembles crumbs.
Add the milk, eggs, and softened yeast. Mix well. Cover and refrigerate for
2 hours or overnight.
Meanwhile, make the cranberry-orange filling by combining the
cranberries, orange, brown sugar, and applesauce in a food processor. Grind
until coarse.
Transfer to a saucepan and cook over medium heat for 10 minutes. Cool.
After chilling, roll the dough into an 18-by 12-inch rectangle on a floured
surface. Spread with the filling. Roll up jelly roll fashion. Cut into 18
rolls with a sharp knife. Place in an oiled 13- by 9-inch baking pan. Let
rise in a warm place for about 30 minutes, or until doubled in bulk.
Bake in a 350F oven for 25 to 30 minutes, or until golden brown. Glaze
with orange juice concentrate
: 07/24/92 0:24 AM while still warm.
From ADA Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread
exchange + 1 fat exchange
: = 140 cal, 19 CHO, 3 PRO, 6 FAT, 99 Na, 92 K, 31 Cholest