Holiday Cranberry Rolls

Yeast 1/4 c Warm Water (110 to 115 -degrees) 1 c Whole Wheat Flour 1 1/2 c Unbleached All-Purpose Flour 1 tb Sugar 1/4 ts Salt 1/2 c Lowfat Milk 2 Eggs Cranberry-Orange Filling: 1 1/2 c Cranberries, fresh or frozen 1 Orange, peeled 2 tb Dark -or- Light Brown Sugar --or- Fructose 1/4 c Unsweetened Applesauce Frozen Orange Juice -Concentrate Keywords: Vegetarian, Ovo-Lacto

Soften the yeast in the warm water.

Combine the flours, sugar and salt in a mixing bowl.

Cut in the margarine until the mixture resembles crumbs.

Add the milk, eggs and softened yeast.

Mix well.

Cover and refrigerate for 2 hours or overnight.

Meanwhile,

make the Cranberry-Orange Filling by combining the cranberries, orange, brown sugar (or fructose), and applesauce in a food processor.

Grind until coarse.

Transfer to a saucepan and cook over medium heat for 10 minutes.

Cool.

After chilling, roll the dough into an 18- by 12-inch rectangle on a floured surface.

Spread with the filling.

Roll up jelly roll fashion.

Cut into 18 rolls with a sharp knife.

Place in an oiled 13- by 9-inch baking pan.

Let rise in a warm place for about 30 minutes, or until doubled in bulk.

Bake in a 350-degree oven for 25 to 30 minutes, or until golden brown.

Glaze with orange juice concentrate while still warm