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Cranberry Kolaches

Around our house, we like these sweet buns so much, we can hardly wait until they cool to sample them. Besides cranberries, I've filled them with cooked pitted prunes, apricots, pie filling and even jam or jelly.

18 ServingsPrep: 20 min. + rising Bake: 15 min.

Ingredients

4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3/4 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
1 egg
FILLING:
1 cup whole-berry cranberry sauce
1 cup grated peeled tart apple
1/2 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
1/4 teaspoon vanilla or orange extract
1 to 2 tablespoons 2% milk

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
saucepan, heat the milk, water and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add egg; beat until
smooth. Stir in enough remaining flour to form a soft dough (dough
will be sticky). Do not knead. Cover and let rest for 20 minutes.
Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut

2 of 2

Cranberry Kolaches (continued)

Directions (continued)

with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on
lightly greased baking sheets. Cover and let rise in a warm place
until doubled, about 1 hour.
Using the back of a spoon, make a 1-1/2-in.-wide well in the center
of each roll. Combine filling ingredients; spoon into each well.
Bake at 350° for 15-20 minutes or until golden brown. Remove
from pans to wire racks to cool.
If glaze is desired, combine confectioners' sugar, extract and enough
milk to achieve drizzling consistency. Drizzle over rolls. Store in
the refrigerator. Yield: 1-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 198 calories, 3 g fat (2 g saturated fat), 20 mg cholesterol, 170 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.