Cranberry-Orange Sandwich Rolls

By Dglmedia

Ingredients

• 2-1 / 2 to 3 cups all-purpose flour
• 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

Details

Servings 6

Preparation

Step 1

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, orange peel, and salt. Heat milk, water and butter until very warm (120o to 130oF); 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 375o F for 12 to 15 minutes or until done. Remove from sheet; cool on wire rack.