 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 18 |
|
I like the texture and nutrition of potato rolls and the taste of orange-cranberry bread, so I combined them in these yummy breakfast biscuits. Dotted with dried cranberries and drizzled with a sweet glaze, these tender treats are a family favorite. -Debra Fulenwider, Colfax, California Ingredients:
1-2/3 cups warm milk (70° to 80°) |
2 eggs |
3 tablespoons butter, softened |
3/4 cup mashed potato flakes |
1/4 cup sugar |
2 teaspoons salt |
1-1/4 teaspoons ground cinnamon |
1 teaspoon grated orange peel |
4 cups king arthur unbleached bread flour |
1 tablespoon active dry yeast |
1 cup dried cranberries |
orange glaze: |
1 cup confectioners' sugar |
2 to 3 tablespoons orange juice |
3 tablespoons chopped dried cranberries, optional |
Directions:
1. In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before final kneading (your machine may audibly signal this), add cranberries.
2. When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise in a warm place until almost doubled, about 40 minutes.
3. Bake at 375° for 10-15 minutes or until golden brown. For glaze, combine confectioners' sugar and enough orange juice to achieve a glaze consistency. Drizzle over warm biscuits. Sprinkle with chopped cranberries if desired. Yield: about 1-1/2 dozen.
|
|