Cranberry Orange Rolls

Sort of a cranberry swirl sticky bun.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.


Cranberry Orange Rolls

(48 three inch rolls)

2 oz. compressed or granular yeast (3 pkgs. dry yeast)
1 cup warm water
1-1/2 cups milk
8 oz. sugar
1 oz. salt
4 oz. shortening
4 eggs
2-3/4 lbs. flour
Soften yeast in warm water. Scald milk. Add sugar, salt and shortening. Cool to lukewarm.

Add one quart flour. Mix well.

Add softened yeast and beaten eggs. Mix well.

Add remaining flour to make a moderately soft dough. Knead until smooth and satiny. Place in a lightly greased bowl. Grease surface of the dough lightly. Cover and let rise in a warm place until double in bulk. Punch down.

Cover and let rise again until doubled in bulk. Punch down.

Divide and roll out to a lonpg narrow sheet 1/4″ thick. Brush with melted butter. Spread with cranberry orange filling. Roll up like a jelly roll. Cut into inch slices and place cut side down in well-greased muffin pans, ring mold, or deep cake pan. Let rise until doubled.

Bake at 375 degrees 25 minutes.

Cranberry Orange Filling

4 cups cranberries
1 cup water
2 cups sugar
1/2 cup cornstarch
4 tsp. grated orange rind

Cook cranberries in water until the skins pop. Mix sugar and cornstarch. Add to cranberries and cook until thickened, stirring constantly. Remove from the heat, add orane rind and mix thoroughly. Cool before using.

Fleishmann’s claims three packages of dry yeast equal two ounces of compressed yeast.

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