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Fruit-Filled Windmill Rolls

3 to 3-1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons sugar, divided
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup fat-free milk
1/3 cup butter, softened
1/4 cup water
1 egg
1 egg white
1 tablespoon orange juice
1/2 teaspoon ground cinnamon
TOPPING:
1 egg white

Printed from tasteofhome.com Sep 8, 2008

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Fruit-Filled Windmill Rolls cont.

1 tablespoon water
2 teaspoons sugar
1/2 cup each 100% apricot and cherry spreadable fruit

In a large mixing bowl, combine 2 cups flour, 1/3 cup sugar, yeast and
salt. In a small saucepan, heat the milk, butter and water to
120°-130°. Add to dry ingredients; beat until moistened. Add
egg and egg white; beat on medium speed for 2 minutes. Stir in enough
remaining flour to form a soft dough. Turn onto a lightly floured
surface. Cover and let rest for 10 minutes. Roll into a 12-in.
square. Brush orange juice over dough. Combine cinnamon and remaining
sugar; sprinkle over dough. Cut into sixteen 3-in. squares. To

Printed from tasteofhome.com Sep 8, 2008

Fruit-Filled Windmill Rolls

form windmills, diagonally cut dough from each corner to within 3/4
in. of the center. Fold every other point toward the center,
overlapping pieces. Place 3 in. apart on baking sheets coated with
cooking spray. Cover and let rise in a warm place until doubled,
about 40 minutes. Press center firmly to seal. Beat egg white and
water; brush over windmills. Sprinkle with sugar. Bake at 350°
for 13-17 minutes or until golden brown. Remove from pans to wire
rack to cool slightly. Spoon spreadable fruit into center of
windmills. Serve warm.

Yield: 16 rolls.