Cranberry Pineapple Rolls
1/4 Cup Warm Water
1/2 Cup Almond Milk
1/4 Cup Earth Balance
1 1/2 Tablespoons Sugar
1/2 Teaspoon Salt
Equivalent of 1 Egg*
3 Cups All Purpose Flour
3/4 Cup Brandied Cranberries (Day 345)
1/4 Cup Pineapple, finely chopped
Grated Rind of 1 Orange
*1 Tablespoon ground flaxseeds, 1 teaspoon baking powder, 1 teaspoon potato starch, 1 tablespoon canola oil, 3 tablespoons water - mixed
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| Fresh pineapple |
1. Dissolve the yeast with the water in the bowl of a stand mixer. Combine milk, Earth Balance, sugar and salt. Heat in the microwave until the Earth Balance melts. Let cool to lukewarm and add to the yeast mixture with the egg equivalent.
2. With the mixer running on a medium speed, add the flour a 1/2 cup at a time until it is mixed well and a soft dough forms. Oil the bowl and let rise in a warm place for 1 hour.
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| Dough circles ready to rise |
3. Roll the dough into 1/4 inch thickness. Using a 1 1/4 in round cookie cutter, cut out small circles. Grease two muffin tins. Arrange 5 circles around the sides of a muffin cup and put one circle in the middle. Repeat to make 15 - 18 rolls. Let rise in a warm place for 30 minutes.
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| Cranberry filling |
4. Combine the cranberries, pineapple and orange rind. Spoon a small amount of the fruit into the middle of each rise roll, lightly punching down the middle of the roll. Bake at 400 for 15 - 20 minutes.
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| Ready to bake |
Goes well with fruit salad.
Soundtrack Spotify's This is: The Christmas Tree playlist
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