Breads:

Holiday Treasures (Sweet Rolls)

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Can also make chocolate filling by substituting the dried fruit with 1 cup semi sweet chocolate pieces.

Ingredients

3-3/4 to 4-1/4 cup flour
3 tablespoons sugar
4 teaspoons orange peel, grated
1 package Rapid Rise Yeast
1/2 teaspoon salt
1/4 teaspoon mace
1/2 cup milk
1/4 cup water
1/3 cup butter or margarine
3 eggs
Filling:
2 packages (8 ounces each) cream cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 cup dried cranberries, cherries or raisins

Instructions

Prepare filling and chill while making dough. To prepare filling beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in dried fruit. To make rolls, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, water and butter until very warm (120-130 degrees). Stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve white for topping) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 6-8 minutes. Cover and let rest 10 minutes. Divide dough into 16 pieces. Roll out into 6 inch circles. Place 2 tablespoons of filling in center of each. Bring dough up around filling pressing just above filling to seal, making a package. Place 2 inches apart on greased sheet, cover and let rise in warm place until doubled about 30-60 minutes. Uncover and pinch to seal again. Lightly beat reserved egg white and brush on rolls. Bake at 350 degrees for 20-25 minutes or until golden. Turn sheet halfway through cooking time. Remove from sheet and cool on wire rack. When cool, tie each with a narrow ribbon. Makes 16 rolls.

Jodie Williams
Eldridge