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    Cranberries: Cranberry-Orange Anadama Rolls

    Source of Recipe

    Unknown

    List of Ingredients

    1-1/2 cups cranberry juice
    1/2 cup cornmeal
    1/4 cup butter or margarine
    1/4 cup molasses
    1 teaspoons salt
    1 envelope active dry yeast
    1/2 cup lukewarm water (105°F)
    1 teaspoon sugar
    1 cup whole wheat flour
    2-1/2 cups cranberries, chopped
    Grated rind of 1 orange
    4 to 5 cups bread flour
    1 egg white beaten with
    1 tablespoon water

    Recipe

    Grease a large bowl; set aside.
    In a medium saucepan, bring cranberry juice to a simmer; gradually stir in cornmeal. Cook, stirring constantly, until mixture is thick and smooth. Stir in molasses and salt; set aside to cool.
    In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add whole wheat flour and cornmeal mixture to dissolved yeast, stirring until well blended. Stir in cranberries and orange rind. Add enough bread flour to make a soft dough. On a well floured board; knead 8 to 10 minutes or until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1-1/2 hours.
    Spray 2 large baking sheets with non-stick vegetable spray.
    Punch dough down; knead briefly. Divide dough into 18 equal pieces; shape into smooth balls. Place, 2-inches apart, on prepared baking sheets; grease tops lightly. Cover; let rise until doubled, about 30 minutes.
    Preheat oven to 375°F.
    Brush rolls with egg white mixture; sprinkle lightly with cornmeal. Bake 20 minutes or until golden brown.







 

 

 


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