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Cranberry Orange Rolls*

1 cup water
1/4 cup butter or margarine, softened
1 egg
3-1/2 cups bread flour
1/3 cup sugar
1 tsp salt
1-1/2 tsp yeast
ORANGE TOPPING (see recipe)
2/3 cup fresh cranberries
1/2 cup pecan halves, if desired
1/2 cup cranberry-orange relish
1/2 tsp ground cinnamon
2 Tbsp butter or margarine, softened

ORANGE TOPPING
1/2 cup butter or margarine, melted
1/2 cup sugar
2 Tbsp grated orange peel
Mix all ingredients.

Measure carefully, placing water, 1/4 cup butter, egg, flour, sugar, salt and yeast in bread machine pan in order recommended by manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle.

Grease rectangular pan, 13x9x2 inches, with shortening. Make ORANGE TOPPING; pour into pan. Sprinkle cranberries and pecans over topping. Mix relish and cinnamon; set aside.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Flatten dough with hands or rolling pin into 15x10-inch rectangle. Spread 2 Tbsp butte rover dough to within 1/2 inch of edges. Spread relish over butter. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. Stretch and shape roll to make even. Cut roll into fifteen 1-inch slices. (A piece of dental floss or heavy thread helps cut even slices: place floss under the roll, bring ends of floss up and crisscross at top of roll, then pull ends in opposite directions.) Place cut sides down in pan. Cover and let rise in warm place 45-60 minutes or until double. (Dough is ready if indentation remains when touched.)

Heat oven to 350. Bake 35-40 minutes or until golden brown. Immediately place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Leave pan over rolls 1 minute; remove pan. Serve rolls warm, or let stand until cool.

Makes 15 rolls

Gold Medal Bread Machine booklet