Cranberry Wagon Wheel Rolls
|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)|
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.