Rise and shine to berry-kissed bliss Cran­berry- Or­ange Sweet Rolls

But­tery pastry meets a tangy-sweet fruit filling in this prep-ahead easy break­fast treat that’s sure to daz­zle AC­TIVE TIME: 30 min. TO­TAL TIME: 3 hrs. SERVES: 12

First For Women - - Insight -

11⁄4 cups milk

2 tsp. ac­tive dry yeast

1⁄2 cup, plus 2 Tbs.

gran­u­lated sugar, di­vided 31⁄2 cups flour

6 Tbs. but­ter, melted

11⁄2 cups fresh or frozen


1 Tbs. corn­starch

1 or­ange, zested, juiced and di­vided 3⁄4 cup pow­dered sugar 2 Tbs. cran­berry juice

1 In heat­proof bowl, mi­crowave milk 60 sec. Stir in yeast and 2 Tbs. gran­u­lated sugar. Cover; let sit 5 min. Us­ing mixer fit­ted with dough hook or pad­dle at­tach­ment on medium speed, beat milk mix­ture, flour and but­ter un­til smooth. Cover; let rise 1 hr.

2 In saucepan over medium heat, sim­mer cran­ber­ries with re­main­ing gran­u­lated sugar, corn­starch, 1⁄4 cup or­ange juice and 1⁄2 tsp. or­ange zest 20 min. Re­move from heat; let cool.

3 On lightly floured work sur­face, roll out dough to 16" x 18" rec­tan­gle. Spread cran­berry mix­ture over dough, leav­ing 1" border at the top. Start­ing from border, tightly roll to­ward you into a log. Cut into 12 equal pieces. Place in greased muf­fin well, gen­tly pulling cen­ters up to form peaks. Let rise on counter 1 hr. or in re­frig­er­a­tor overnight.

4 Heat oven to 350°F. Bake rolls 25 min. In bowl, whisk pow­dered sugar, cran­berry juice and 1 Tbs. fresh or­ange juice. Driz­zle over rolls.

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