Date: Mon, 21 Dec 2020 05:02:31 +0000 --------------- BEGIN bread-bakers.v120.n048 --------------- 01. Hurry-Up Homemade Crescent Rolls (Reggie Dwork) 02. Walnut Roll (Cozonac Cu Nuca) (Reggie Dwork) 03. All-Purpose Gluten-Free Flour Mix (Reggie Dwork) 04. Whole Wheat St. Lucia Saffron Buns (Reggie Dwork) 05. Pina Colada Quick Bread (Reggie Dwork) 06. Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing (Reggie Dwork) 07. Plum Pudding (Andreas Wagner) 08. Cranberry Sweet Rolls (Sue) 09. Holiday Wishes (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n048.1 --------------- Date: Wed, 02 Dec 2020 13:58:35 -0800 From: Reggie Dwork Subject: Hurry-Up Homemade Crescent Rolls * Exported from MasterCook * Rolls, Hurry-Up Homemade Crescent Recipe By : Southern Living Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz. active dry yeast 3/4 cup warm water -- (105 to 115F) 3 cups all-purpose baking mix -- (to 3 1/2C) 2 tablespoons sugar All-purpose flour Hands-On: 25 mins Total: 1:40 Combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes. Combine 3 cups baking mix and sugar in a large bowl; gradually stir in yeast mixture. Turn dough out onto a floured surface, and knead, adding additional baking mix (up to 1/2 cup) as needed, until dough is smooth and elastic (about 10 minutes). Roll dough into a 12" circle; cut circle into 12 wedges. Roll up wedges, starting at wide end, to form a crescent shape; place, point sides down, on a lightly greased baking sheet. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Preheat oven to 425F. Bake 10 to 12 minutes or until golden. Note: To make rolls in a heavy-duty electric stand mixer, prepare as directed in Step Beat dough at medium speed, using dough hook attachment, about 5 minutes, beating in 1/2 cup additional baking mix, if needed, until dough leaves the sides of the bowl and pulls together, becoming soft and smooth. Proceed with recipe as directed in Step We tested with Bisquick All-Purpose Baking Mix. To Make Ahead: Rolls may be frozen up to 2 months. Bake at 425F for 5 minutes; cool completely (about 30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425F for 7 to 8 minutes or until golden. Review: If you want to serve homemade rolls and don't have a lot of time, these are good basic rolls. Not sure about prior reviewer's remark about them being heavy. Was her yeast old or did she fail to proof the properly before baking? Or maybe she just has a different mental model of what a good roll should be. I tested out freezing these, for just a couple of days, then browning. Worked great. I'd make these again & I"d sere them to guests. Potential to dress them up w/cinnamon; change to parkerhouse style & insert a sliver of ham; brush w/melted butter, etc. Works well w/lite Bisquick. S(Internet address): https://www.myrecipes.com/recipe/hurry-up-homemade-crescent-rolls - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (2.3% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates. NOTES : 2020 - 1202 --------------- MESSAGE bread-bakers.v120.n048.2 --------------- Date: Thu, 03 Dec 2020 15:56:31 -0800 From: Reggie Dwork Subject: Walnut Roll (Cozonac Cu Nuca) * Exported from MasterCook * Bread, Walnut Roll (Cozonac Cu Nuca) Recipe By : Joanna Cismaru Serving Size : 36 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Dough 1/2 cup raisins 1/4 cup rum 2 tbsp active dry yeast 1/4 cup warm water 2 cups milk 1 cup unsalted butter -- melted 3 tbsp lemon zest 1 1/2 cups sugar 8 cups all-purpose flour 5 eggs -- separated 2 tsp vanilla extract For Filling 8 oz walnuts -- or pecans 5 tbsp sugar 2 tbsp cocoa powder 2 tbsp vegetable oil 1 egg -- beaten, for egg wash 3 tbsp sugar Sweet Walnut Roll known as "Cozonac cu Nuca" is a traditional Romanian sweet bread made with raisins and walnuts or pecans enjoyed at Christmas and Easter. Prep: 3 hrs Cook: 35 mins Total: 3:55 yield: 3 loaves For Dough: Add the raisins to a small bowl and pour the rum over them. Let the raisins soak up the rum and plump up while preparing everything else. In another bowl add the yeast and warm water, stir it a bit and let it sit for 10 to 15 minutes to activate. The yeast should bubble up. If you don't see it bubble up, then the yeast is old. Do not proceed because your bread will not rise. In a sauce pan add the milk, butter, lemon zest and sugar. Heat it over medium-low heat just until the butter melts and the sugar is dissolved. Do not boil it, it just needs to be hot. If it gets too hot it can kill the yeast. Drain the raisins. To the bowl of your mixer add the flour, the 5 egg yolks, vanilla extract, the milk mixture, yeast mixture and raisins. Using the dough hook mix everything for about 5 minutes until everything is well blended together and the dough should come off the sides of the bowl. The dough will be a softer dough and somewhat sticky to your hands. The more you mix the dough the fluffier it will be. Take a large bowl and oil it with about 1 tbsp of the vegetable oil. Place the dough in the bowl and use the other tbsp of vegetable oil to rub over the dough. Cover the bowl with plastic wrap and place in a warm, draft free environment. Let the dough rise until it doubles in size, could take 1 to 2 hours. Great 3 loaf pans with oil or butter. My loaf pans are 12 x 4.5 x 3", but the regular smaller loaf pans work just as well. Once the dough has doubled in size, divide it in 3 equal pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, I find that oil works better. Take one piece and roll it out using a rolling pin, into a rectangle that's about 1/2" in thickness and the width of your loaf pans. Spread about 1/3 of the nut mixture over the dough. then roll it up jelly style. Place the roll in the prepared loaf pan. Repeat with remaining dough pieces. Cover the loaf pans with a clean damp kitchen towel, place in a warm, draft free environment and let the loaves rest until doubled in size. Preheat the oven to 350F. Place the loaves in the oven and bake for 35 to 45 minutes or until the loaves are golden brown. To test if they are done inside, insert a toothpick into the center and if it comes out clean the loaves are done. Let the loaves cool for about 10 minutes in the loaf pans. Run a knife around the edges of the loaves, to make sure they didn't stick, then remove the loaves from the loaf pans, transfer them to a wire rack and let them cool completely before slicing into them and serving. For Filling: While the dough is rising add the walnuts or pecans to a food processor and pulse a few times until the nuts are finely ground. Add the sugar and cocoa powder to the processor and pulse a few more times until everything is well incorporated. In the bowl of your mixer add the egg whites and mix until stiff peaks form. Fold in the nut mixture. Place this in the fridge until ready to use. NOTES: The rum in this recipe can be replaced by whatever is more convenient to you. For example: brandy, whiskey, or bourbon would also work. If you wouldn't like to use alcohol at all, you can plump the raisins up in juice or some water. To make the dough rise faster and create that warm, draft free environment for the dough to rise in, I usually turn the oven on to 200 F degrees, turn it off, then place the dough in the oven with the door closed. Once the loaves have cooled completely, I usually wrap them in plastic wrap and store them just on the counter for up to 4 days. You can also place them in the refrigerator. You can also freeze them, just make sure they are tightly wrapped in plastic wrap and you can freeze them for up to a month. S(Internet address): https://www.jocooks.com/recipes/walnut-roll/ Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 11g Fat (37.1% calories from fat); 6g Protein; 36g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 20mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1203 --------------- MESSAGE bread-bakers.v120.n048.3 --------------- Date: Mon, 07 Dec 2020 19:35:03 -0800 From: Reggie Dwork Subject: All-Purpose Gluten-Free Flour Mix * Exported from MasterCook * Gluten-Free Flour Mix, All-Purpose Recipe By : Debbie Adler Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Posted Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- tapioca 3/4 cup sorghum flour 3/4 cup millet flour 1/4 cup teff flour -- ivory 1/4 cup flour -- quinoa This is the all-purpose, gluten-free flour mix we use at my bakery and what I use at home. I always recommend doubling or tripling this recipe, storing it in an airtight container, and placing it in the freezer. Storing it this way prevents spoilage. You never know when the baking mood will strike, and the last thing you want to do is start hauling out separate bags of flour and mixing it in the right proportions. It just might ruin that mood. Whisk together the tapioca flour, sorghum flour, millet flour, ivory teff flour, and quinoa flour in a large bowl. Pour the flour mix into a large zip-top bag or freezer-safe airtight container. The mix will stay fresh for up to 1 year in the freezer. S(Internet address): https://nutritionstudies.org/recipes/dessert/all-purpose-gluten-free-flour-mix/ Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; 1g Fat (6.0% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch). NOTES : 2020 - 1207 --------------- MESSAGE bread-bakers.v120.n048.4 --------------- Date: Wed, 09 Dec 2020 23:09:54 -0800 From: Reggie Dwork Subject: Whole Wheat St. Lucia Saffron Buns * Exported from MasterCook * Buns, Whole Wheat St. Lucia Saffron Recipe By : Erin Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Christmas Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C whole wheat flour -- white, (to 3 3/4C) (375 - 469 g) 1/4 cup potato flour -- (40 g) 2 tablespoons wheat gluten 1/2 cup granulated sugar -- (100 g) 1 1/2 teaspoons ground cardamom 1 1/4 teaspoons salt 4 1/2 tsp Red Star Platinum yeast -- Note 1: 2/3 cup milk -- your choice, (158 milliliters) 1/2 cup water -- (120 milliliters) 3/4 teaspoon saffron threads 1/2 cup unsalted butter -- Note 2: 2 large eggs -- room temp 1 large egg white -- mixed with 1 tablespoon water 48 raisins These soft Swedish saffron buns are made a little healthier with 100% whole grains and come with a dairy-free option, too! Note 1: this has dough conditioner in it. Note 2: or room temp coconut oil1, (113 g) Note 3: I used refined coconut oil, which has no coconut taste. If you use unrefined coconut oil, these are likely to have a coconut taste to them. Prep: 25 min Cook: 10 min Ready in: 2:05 h In the bowl of a stand mixer, stir together 2 cups white whole wheat flour, potato flour, vital wheat gluten, sugar, ground cardamom, salt and yeast. Set aside. Mix together the milk, water and saffron threads in a small saucepan over medium heat. Cook, stirring frequently, until the mixture is hot and steamy, but not yet simmering. The mixture should turn quite orangeish yellow. Remove from the heat and stir in the butter. Stir until completely melted. Let cool to between 120F and 130F (49 - 54C) and then add the milk mixture to the dry ingredients, along with the eggs. Use a silicone spatula to stir until well combined. It may be quite dry and crumbly at the beginning but should eventually become wet and smooth. Using a stand mixer fitted with the dough hook, add 1 cup of the remaining white whole wheat flour, 1/4 cup at a time, while mixing at the lowest speed. Fully incorporate the flour before adding more. The dough should still be quite sticky and won't pull away from the sides of the bowl. Knead on low for 5 minutes. The dough will still be a little sticky and won't completely pull away from the sides of the bowl. When you touch it, it should stick to your finger just a little bit. If it's still very sticky, add up to 1/2 cup more flour, a tablespoon at a time, until no longer very sticky. If adding more flour, knead for another 2 minutes on low. Using a silicone spatula, scoop the dough into a lightly oiled mixing bowl and cover the bowl with plastic wrap or a thin tea towel. Let the dough rise in a warm place until doubled, about one hour. Punch the dough down. If the dough is still sticky, lightly flour a Silpat or piece of parchment paper. Prepare 2 baking sheets with Silpats or parchment paper. Divide the dough into 24 pieces (40 grams each) and roll each piece into a 7" rope. Form an S-shape and place on the prepared baking sheet. Repeat with the remaining dough, leaving about 3" between each bun as they spread quite a bit. Cover the baking sheet with lightly oiled plastic wrap and place in a warm place to rise for 30 - 45 minutes or until doubled. Once they've almost doubled, preheat the oven to 350F (175C). Brush the egg white mixed with water over the buns and place 2 raisins on each end of the bun. Bake the buns for 8 - 11 minutes or until lightly browned on top. Serve immediately. Cool completely before storing in an airtight container. Can be kept at room temperature for up to 5 days. Reheat in the microwave at 50% power for 10 - 20 seconds or until soft. S(Internet address): https://www.texanerin.com/whole-wheat-st-lucia-saffron-buns/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 5g Fat (32.4% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 127mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1209 --------------- MESSAGE bread-bakers.v120.n048.5 --------------- Date: Sun, 20 Dec 2020 17:53:05 -0800 From: Reggie Dwork Subject: Pina Colada Quick Bread This would make a nice Christmas gift for someone on your list. * Exported from MasterCook * Bread, Pina Colada Quick Recipe By : Pam Lolley Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Posted Quickbread Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Baking spray with flour 2 large eggs 1 cup granulated sugar 1/2 cup sour cream 1/3 cup butter -- melted 2 tablespoons coconut rum -- (1 oz.) 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup fresh pineapple -- chopped, about 6 oz. 1/2 cup coconut -- sweetened shredded 2 cups powdered sugar -- unsifted 1/8 teaspoon coconut extract 3 tablespoons whole milk -- as needed Toasted coconut chips -- (such as Dang), or toasted unsweetened flaked coconut If you like pineapple upside-down cake, you'll love this delicious fruit-filled pina colada quick bread. Crisp toasted coconut chips (look for Dang brand at Target or Whole Foods Market) make a fun topping for the top of the bread. If you can't find them, use toasted unsweetened flaked coconut or sliced almonds instead. Active: 20 mins Cool: 2:10 Total: 3:25 Yield: 1 (9") loaf Preheat oven to 350F. Coat a 9- x 5" loaf pan with baking spray with flour. Beat eggs, granulated sugar, sour cream, butter, and rum using an electric mixer fitted with beater attachments on medium-high speed until combined, about 2 minutes. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed until just blended. Gently stir in pineapple and shredded coconut. Spoon batter into prepared loaf pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes, tenting with aluminum foil after 45 minutes to prevent excessive browning if needed. Cool in pan on a wire rack 10 minutes. Remove bread from pan, and transfer to wire rack. Cool completely, about 2 hours. Whisk together powdered sugar, coconut extract, and 2 tablespoons of the milk in a bowl, adding remaining milk 1/2 teaspoon at a time until desired consistency (mixture will be thick). Spread glaze over top of cooled bread, allowing some to drip down sides. Immediately sprinkle top with coconut chips. S(Internet address): https://www.southernliving.com/recipes/pina-colada-quick-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 6g Fat (26.4% calories from fat); 3g Protein; 37g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 190mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1220 --------------- MESSAGE bread-bakers.v120.n048.6 --------------- Date: Sun, 20 Dec 2020 18:21:17 -0800 From: Reggie Dwork Subject: Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing A nice Christmas gift for someone. * Exported from MasterCook * Cranberry Pull-Apart Bread with Orange-Cream Cheese Icing Recipe By : Paige Grandjean Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread 1/4 cup water -- warm, (100F to 110F) 2 1/4 tsp active dry yeast -- (1/4-oz.) 3/4 cup sugar -- granulated, divided, plus 1 tsp. sugar -- granulated 1/2 cup unsalted butter -- softened 1 teaspoon salt 2 large eggs 1 cup milk -- whole 4 1/2 cups bread flour -- divided, plus more for dusting, (to 5C) 1 1/2 cups cranberries -- frozen, thawed & coarsely chopped, (about 5 1/2 oz.) 1 tablespoon orange zest -- to 2 Tbsp Icing 6 tablespoons cream cheese -- softened 2 tablespoons unsalted butter -- softened 1/8 teaspoon salt 2 1/4 cups powdered sugar -- (about 9 oz.) 1 teaspoon vanilla extract 2 tablespoons fresh orange juice -- divided The entire family will love the sticky-fingered fun of tearing apart these sweet layers filled with tangy cranberries and bright orange zest. The recipe makes two loaves of bread; give one as a gift, and take the other to brunch. Active: 40 mins Total: 3:15 Prepare the Bread: Stir together warm water, active dry yeast, and 1 teaspoon of the granulated sugar in a small bowl. Let stand until foamy, about 5 minutes. Beat unsalted butter with a heavy-duty electric stand mixer on medium speed until creamy, about 1 minute. Add salt and 1/2 cup of the granulated sugar; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in whole milk and yeast mixture. Gradually add 4 1/2 cups of the bread flour, beating on medium-low just until combined. Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, about 5 minutes, adding up to 1/2 cup flour, in very small amounts, if necessary to keep dough workable. Place dough in a lightly greased bowl, turning to coat all sides. Cover and let stand in a warm place until dough doubles in size, about 1 hour and 30 minutes. Combine frozen cranberries, orange zest, and remaining 1/4 cup granulated sugar in a medium bowl. Set aside. Turn dough out onto a lightly floured work surface. Divide dough in half. Roll 1 dough half into a 16- x 10" rectangle, and cut into 8 (5- x 4") rectangles. Spoon about 1 tablespoon of the cranberry mixture on each rectangle. Fold rectangles in half over filling so that short sides meet. Then stand, cut side up and folded side down, in a lightly greased 8- x 4" loaf pan. Repeat with second dough half and remaining cranberry mixture in a second loaf pan. Cover pans loosely with plastic wrap, and let stand in a warm place until dough doubles in size, about 1 hour. Preheat oven to 350F. Remove and discard plastic wrap. Bake in preheated oven until golden brown and a wooden skewer inserted in center comes out clean, about 30 minutes, shielding with aluminum foil after 20 minutes to prevent excess browning, if necessary. Cool in pans 10 minutes. Transfer from pans to wire rack to cool slightly, at least 10 minutes. Prepare the Icing: While Bread cools, beat cream cheese, butter, and salt with an electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until combined. Stir in vanilla extract and 1 tablespoon of the orange juice. Stir in up to 1 more tablespoon orange juice, 1 teaspoon at a time, until it's smooth and creamy. Drizzle Bread lightly with Icing, and serve with remaining Icing on the side for dipping. S(Internet address): https://www.southernliving.com/recipes/cranberry-pull-apart-bread-orange-cream-cheese-icing-recipe Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 351 Calories; 11g Fat (27.8% calories from fat); 7g Protein; 57g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 185mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates. NOTES : 2020 - 1220 --------------- MESSAGE bread-bakers.v120.n048.7 --------------- Date: Mon, 14 Dec 2020 10:48:17 +0100 From: Andreas Wagner Subject: Plum Pudding Hi Reggie, First of all, thank you for your tireless work on the bread-bakers list - even though I don't often comment or post, I read every e-mail that comes my way!! I read the recent recipe for plum pudding with interest. The recipe is similar to one I have been using for years, where butter is substituted for the suet which is traditionally used in plum pudding. It does make for a lighter pudding, but one which won't keep as well. If any readers have never made or eaten plum pudding - please give it a try, it's totally delicious!! That said, plum pudding (or Christmas pudding as it's also called in the UK) should be eaten hot, served with brandy butter and/or custard or cream. Leftovers may be fried and served for breakfast the following morning, or crumbled and mixed into vanilla ice cream, or simply re-heated again. I find that smaller puddings are more desirable as they are very rich, so I tend to cook mine in 1pt pudding basins or bowls. They can be kept for some time, well wrapped, in a cool and dry place. Just steam them again before serving them. I have cooked them in wide mouthed Mason or Kilner jars with the lids on, so they are canned and keep without drying out. For re-steaming the lids need to come off. I've also steamed them in the pressure cooker - less steam in the kitchen and no need to top up with boiling water. 60 to 90 minutes depending on the size of the pudding is usually sufficient. Happy baking, stay safe and healthy and enjoy! ------------------------------------------------------------------ The inside view on life and holidays in Languedoc: www.midihideaways.wordpress.com --------------- MESSAGE bread-bakers.v120.n048.8 --------------- Date: Mon, 14 Dec 2020 11:17:09 -0500 (EST) From: Sue Subject: Cranberry Sweet Rolls Thank you for the information on the Red Star products. Here is a recipe I fell in love with. It's perfect for the holidays. Cranberry Sweet Rolls Taste of Home website Cranberry filling* 3/4 c sugar 1/2 c water 2 c cranberries 1 tsp grated orange zest (or more) *Can also use leftover homemade cranberry sauce from Thanksgiving Rolls 2 packages active dry yeast 1/2 cup warm water (110F to 115F) 1/2 cup butter, softened 1/2 cup whole milk 2 large eggs 1 tsp salt 1/2 c sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 4-1/2 to 5 c all-purpose flour Melted butter Cream cheese frosting: 1 c confectioners' sugar 3 tbsp cream cheese, softened 1/4 c butter, softened 1/2 tsp vanilla extract 1/2 tsp whole milk Directions 1. Cranberry filling. In a large saucepan, bring 3/4 cup sugar and water to a boil. Add cranberries; return to a boil. Cook, uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; simmer 15 minutes longer or until thickened, stirring occasionally. Stir in orange zest; cover and chill. 2. Rolls. In a large bowl, dissolve yeast in warm water. Add the next six ingredients, the remaining sugar and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch dough down. Roll into a 15x10-in. rectangle; brush with butter. Spread cranberry filling over dough to within 1 in. of edges. Roll up, jelly roll style, starting at a long side. 4. Cut into 15 slices; place, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes. 5. Bake at 375F for 25-30 minutes or until golden brown. Cool in pan 5 minutes; remove to a wire rack to cool. (Note: some of the filling will leak out of the bottom and it may be messy. But they are worth it). 6. Frosting. In a small bowl, beat cream cheese frosting ingredients until smooth; spread the frosting over the warm rolls. --------------- MESSAGE bread-bakers.v120.n048.9 --------------- Date: Sun, 20 Dec 2020 20:58:30 -0800 From: Reggie Dwork Subject: Holiday Wishes We send our very best wishes for health and happiness to you all at this holiday season. Reggie & Jeff --------------- END bread-bakers.v120.n048 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved