Recipe of the Month

I use my basic rich, hot rolls recipe to make these rolls. This recipe is so versatile that you can use it for all kinds of rolls, sweet or savory. The Rich Hot Rolls recipe came from one of the Farm Journal recipe books. This recipe will make 18 rolls. These are popular at bake sales and special occasions. You can use your own creativity with this recipe. I hope you enjoy them!

Cranberry Orange Sweet Rolls

¾ cup milk

½ cup sugar

2 pks active dry yeast

4¼ to 4¾ cups sifted bread flour

1 cup Orange Marmalade

melted butter

½ cup shortening or butter

1 teaspoon salt

2 teaspoons vanilla extract

½ cup lukewarm water (110 to 115 degrees)

2 eggs

¼ cup dried cranberries

Directions

Scald milk. Combine milk, shortening or butter, sugar and salt in a bowl. Cool to lukewarm. Sprinkle yeast on lukewarm water; stir to dissolve.

Add 1½ cups of flour to the milk mixture; beat well by hand or with an electric mixer at low speed for 1 minute. 

Beat in eggs and yeast. Gradually stir in remaining flour, a little at a time,  to make a soft dough. Turn onto a lightly floured surface; knead until smooth, satiny, and no longer sticky, approximately 8 minutes.

Place dough in a lightly greased bowl; invert to grease the top. Cover and let rise in a warm place until doubled, approximately 1½ hours.

Punch dough down and turn onto a lightly floured surface. Divide the dough into 2 portions.  Roll each portion into an 18 x 12 rectangle.  Spread ½ cup Orange Marmalade and sprinkle with dried cranberries. Starting at the 18-inch side, roll up and seal edges. Cut into 9 equal slices. Place rolls into greased 5 x 7-inch pans. Let it rise for another half hour.

Bake at 350 degrees for 20 minutes or until golden brown. Brush with melted butter. When cool, combine glaze ingredients and spread glaze evenly over rolls.