Janet’s Appalachian Recipes


By Janet Crow



Janet Crow


Cranberry Sweet Rolls


It’s almost time for family and friends to start gathering to celebrate Thanksgiving. I have family that will be coming in from out of town to spend this time with us and I will be making these sweet rolls again for our Thanksgiving breakfast. They are absolutely delicious and a recipe that was passed down to me from my sweet friend who lost her battle with cancer a few years ago. They are very easy to make and the cranberry filling is not overly sweet. This same dough recipe can be used for cinnamon rolls as well, instead of the cranberry filling brush the dough with a little melted butter and sprinkle with cinnamon sugar.

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Happy Thanksgiving!

Cranberry Sweet Rolls

2/3 C. milk

2 1/4 tsp. instant yeast

1/4 C. sugar

4 T. butter, melted

1 large egg

2 1/4 plus 1/8 C. all purpose flour

1 tsp. salt

2 C. fresh whole cranberries

1/2 C. sugar

1/2 C. orange juice

1/4 C. water

Topping:

1 1/2 C. powdered sugar

2 T. butter, melted

3 – 4 T. milk

1/2 tsp. vanilla extract (almond is good too)

Heat the milk in the microwave for 35 seconds. Pour the milk in the bowl of a stand mixer, add the yeast and sugar. Let it sit for 5 minutes to foam up. Whisk together 4 T. melted butter and the egg and add to the yeast mixture. Add the flour and salt. Using the dough hook, mix on low speed to combine, then increase the speed a little and mix for 4 minutes. Remove the dough from the hook and cover the bowl with a clean towel. Allow the dough to rise until double in size, about an hour. Punch down the dough, do not knead, cover with the towel again and rise for 40 minutes. Meanwhile, Place the cranberries in a food processor and pulse till they are finely chopped. Add the cranberries to a pot along with the sugar, orange juice and water, stir to combine. Bring up to a boil, reduce the heat to medium and cook approx. 15 minutes till thickened, stir often. Allow the filling to slightly cool. On a floured surface roll the dough out to a 12 x 14 rectangle. Cover with the filling and roll up. Slice into 1” rounds and place in a 9×13 dish that has been lightly buttered. Cover and allow them to rise for 30 minutes. Bake in a 350 degree oven for 25 minutes. Combine the ingredients for the topping and spread over the rolls once out of the oven.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/11/web1_Janet-Crow-CMYK-2.jpgJanet Crow

Cranberry Sweet Rolls
http://williamsondailynews.com/wp-content/uploads/2016/11/web1_sweet-rolls.jpgCranberry Sweet Rolls

By Janet Crow

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