Crimson Christmas Rolls
Recipe By :Midwest Living Magazine
1 Package active dry yeast
1 Cup cranberry juice cocktail -- warm 105ø-115ø
or
1 Cup canned beet juice* -- warm 105ø-115ø
2 Tablespoons cooking oil
1 Tablespoon honey
1/2 Teaspoon salt
2 1/2 Cups all purpose flour -- to 3
In a large mixing bowl, stir yeast into cranberry or beet juice.
Add oil, honey, salt and 1 cup of the flour.
Beat with an electric mixer on low speed for 30 seconds, scraping the bowl.
Beat on high speed 3 minutes.
Using spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that's
smooth and elastic (6 to 8 minutes).
Place the dough in a lightly greased bowl.
Turn the dough once to grease the surface.
Cover the dough and let it rise in a warm place till doubled (about 1 hour).
Punch the dough down.
Cover and let it rest for 10 minutes.
Shape into 12 smooth balls.
Place balls in greased muffin cups.
Cover; let rise in a warm place for about 30 minutes or till nearly doubled.
Bake in 375ø oven 12 to 15 minutes or till brown.
Serve warm.
Makes 12. *Note:
To get 1 cup of beet juice, drain the juice from a 16-ounce can of beets.
Add enough water to make 1 cup
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
