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Holiday Cranberry Rolls

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      Title: HOLIDAY CRANBERRY ROLLS
 Categories: Breads
      Yield: 18 Servings
 
      1 pk (or 1 tablespoon) Active Dry
           -Yeast
    1/4 c  Warm Water (110 to 115
           -degrees)
      1 c  Whole Wheat Flour
  1 1/2 c  Unbleached All-Purpose Flour
      1 tb Sugar
    1/4 ts Salt
    1/2 c  Lowfat Milk
      2    Eggs
           Cranberry-Orange Filling:
  1 1/2 c  Cranberries, fresh or frozen
      1    Orange, peeled
      2 tb Dark -or- Light Brown Sugar
           --or- Fructose
    1/4 c  Unsweetened Applesauce
           Frozen Orange Juice
           -Concentrate
 
  Keywords: Vegetarian, Ovo-Lacto
  
  Soften the yeast in the warm water.  Combine the flours, sugar and
  salt in a mixing bowl. Cut in the margarine until the mixture
  resembles crumbs. Add the milk, eggs and softened yeast. Mix well.
  Cover and refrigerate for 2 hours or overnight.
  
  Meanwhile, make the Cranberry-Orange Filling by combining the
  cranberries, orange, brown sugar (or fructose), and applesauce in a
  food processor. Grind until coarse. Transfer to a saucepan and cook
  over medium heat for 10 minutes.  Cool.
  
  After chilling, roll the dough into an 18- by 12-inch rectangle on a
  floured surface. Spread with the filling. Roll up jelly roll fashion.
  Cut into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch
  baking pan.  Let rise in a warm place for about 30 minutes, or until
  doubled in bulk.  Bake in a 350-degree oven for 25 to 30 minutes, or
  until golden brown.  Glaze with orange juice concentrate while still
  warm.
  
  Serves 18
  
  One Serving = Calories: 140 Carbohydrates: 19 Protein: 3 Fat: 6
  Sodium: 99 Potassium: 92 Cholesterol: 31
  
  Exchange Value: 1 Bread Exchange + 1 Fat Exchange
  
  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.
 
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