-
1
In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace.
-
2
Heat milk, water and butter until very warm (120o to 130oF).
-
3
Gradually add to flour mixture and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
-
4
Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed.
-
5
Stir in enough remaining flour to make a soft dough.
-
6
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
-
7
Cover; let rest 10 minutes.
-
8
Divide dough into 16 equal portions and roll each to 6-inch circle.
-
9
Place an equal amount of Cranberry Filling in the center of each circle.
-
10
Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal.
-
11
Place rolls, 2 inches apart, on greased baking sheets.
-
12
Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
-
13
Uncover rolls.
-
14
Pinch again, just above filling, to seal.
-
15
Lightly beat reserved egg white; brush on rolls.
-
16
Bake at 350oF for 20 to 25 minutes or until golden.
-
17
Remove from sheets; cool on wire racks.
-
18
Tie each with a narrow ribbon.
-
19
Cranberry Filling:.
-
20
In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla.
-
21
Beat with electric mixer until smooth.
-
22
Stir in dried cranberries.
