1 ea 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 ea Eggs
-----------------CRANBERRY-ORANGE FILLING-----------------
1 1/2 c Fresh or frozen cranberries
1 ea Orange, peeled
2 tb Brown sugar or fructose
1/4 c Unsweetened applesauce
1 x 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
