Recipe: Cranberry-Orange Sandwich Rolls (using dried cranberries and orange zest)

CRANBERRY-ORANGE SANDWICH ROLLS



2 1/2 to 3 cups all-purpose flour, divided use
3 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast
2 teaspoons freshly grated orange peel
1 teaspoon salt
1/3 cup milk
1/4 cup water
3 tablespoons butter or margarine
3/4 cup dried cranberries
1 large egg
1 egg yolk, reserve egg white (for brushing)

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, orange peel, and salt; set aside.

Heat milk, 1/4 cup water and butter until very warm (120 to 130 degrees F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add cranberries, egg, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.

Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces. Roll each to 18-inch rope; coil rope, tucking end under. Place 2-inches apart on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Lightly beat reserved egg white; brush on tops of rolls.

Bake at 375 degrees F for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack.

Makes 6 rolls
Source: Fleishmann's Yeast, ACH Food Companies, Inc.