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1
Simmer milk and add margarine and sugar. Whisk until well blended and remove immediately from heat.
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2
Let cool about 15 minutes.
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3
Add 1/2 Cup of flour and yeast to the milk mixture and blend well. (Make sure mixture is warm and NOT hot - this will kill the yeast). Let rest 5-10 minutes.
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4
Place remaining 5 1/2 cups of flour in a large mixing bowl.
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5
Create a well in the center and add the milk/yeast mixture, one beaten egg, chopped sweetened cranberries, orange zest, and salt.
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6
Mix gradually by slowly adding 1 cup warm water, while incorporating all the flour. Dough should feel moist, but not too sticky, a small amount of flour may be added to counteract this.
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7
Knead the dough for 5 - 7 minutes by punching it in various places, while turning and folding over until it slightly springs back when touched.
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8
Cover with a towel and let rise for 1 hour in a warm area, such as an oven set to proof (100 degrees max).
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9
When dough has doubled in size, punch down and divide into 4 equal parts.
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10
Lightly flour a board and roll each of the equal parts by hand, into a long log and cut into six pieces (there will be 24 total).
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11
Be creative to shape each roll or simply roll each piece into a ball and lay on a parchment paper-lined baking sheet.
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12
Cover rolls with a towel and let them rise for 30 minutes.
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13
Beat 1 egg and 1 teaspoon water together until frothy. Brush over rolls and sprinkle with sesame seeds.
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14
Bake in a preheated 400 degree oven for 25 minutes or until golden brown.
