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Cranberry Wagon Wheel Rolls

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Ingredients
  Active dry yeast/2 cakes compressed yeast 1⁄2 Ounce (2 Packages)
  Water 2⁄3 Cup (10.67 tbs)
  Milk 2⁄3 Cup (10.67 tbs), scalded
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 1⁄4 Teaspoon
  Shortening 1⁄3 Cup (5.33 tbs)
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
Directions

Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine milk, sugar, salt, and shortening; stir till sugar dissolves.
Add 2 cups of the flour and beat till smooth; stir in yeast and remaining flour to make soft dough.
Turn out on a lightly floured surface; knead till smooth and satiny, about 8 to 10 minutes.
Place dough in a greased bowl, turning once to grease surface Cover and let dough rise in a warm place till double, takes about 1 1/2 hours.
Punch down; divide and form into 2 balls: let rest 10 minutes.
Divide each ball into about 8 pieces and form each of these into a bun.
Place each bun about 2 inches apart on a greased baking sheet; flatten slightly.
Cover and let rise in a warm place till double.
Make an indentation in each bun, leaving 1/2 inch-edge around roll.
Fill this indentation with Cranberry-Apple Filling.
Bake in moderate oven (375°) for 15 to 20 minutes or until done.
Remove from baking sheet immediately and sprinkle with confectioners' sugar if desired.
Cranberry Apple-Filling: Mix together 1 cup chopped fresh cranberries, 1 cup minced apples, 1/2 cup sugar, and 1 teaspoon cinnamon.

Recipe Summary

Method: 
Baked
Ingredient: 
Cranberry
Cook Time: 
15 Minutes

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