Ingredients

1 package dry yeast (1 tsp.)
1/4 C. warm water
1 C. whole wheat flour
1-1/2 C. unbleached flour
1 Tbsp. sugar
1/4 tsp. salt
1/2 C. low fat milk
2 eggs
Cranberry Orange Filling:
1-1/2 C. fresh or frozen cranberries
1 orange, peeled
2 Tbsp. brown sugar or fructose
1/4 C. unsweetened applesauce
frozen orange juice concentrate

Cooking Instructions

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, 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 jellyroll 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 at 350 degrees F. for 25 to 30 minutes, or until golden brown. Glaze with orange juice concentrate.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)