Christmas Cranberry Rolls |
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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 30 |
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Cranberries are one of my family's favorite foods, and this is a much-requested recipe. I've been making these pretty sweet rolls for almost 3 years. Margery Rice, Bedford, New Hampshire Ingredients:
3-3/4 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1-1/4 cups milk |
1/4 cup vegetable oil |
1 egg |
3 tablespoons butter |
3/4 cup packed brown sugar |
3 tablespoons corn syrup |
1 cup fresh cranberries, halved |
1/2 cup chopped citron or mixed candied fruit |
1/2 cup chopped pecans |
2 teaspoons grated lemon peel |
topping: |
2/3 cup sugar |
1 teaspoon ground cinnamon |
6 tablespoons butter, melted |
Directions:
1. In a large bowl, combine 1-3/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and oil to 120°-130°. Add to the dry ingredients; mix well. Add egg; beat well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
2. Meanwhile, melt butter in a small saucepan; stir in brown sugar and corn syrup. Spread into two greased 9-in. round baking pans; set aside. Combine cranberries, citron, pecans and lemon peel; sprinkle over brown sugar mixture.
3. Punch dough down; turn onto a lightly floured surface. Divide into 30 pieces; roll each piece into a 1-1/2-in. ball. In a small bowl, combine sugar and cinnamon. Place melted butter in another bowl, Roll each ball in butter, then in cinnamon-sugar. Place 15 balls in each pan. Cover and let rise until doubled, about 1 hour. Bake at 375° for 22-27 minutes or until golden brown. Cool for 5 minutes before inverting onto serving plates. Yield: 2-1/2 dozen.
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