- 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
- 1 egg white
- 1 tablespoon water
- 2 teaspoons sugar
- 1/2 cup each 100% apricot and cherry spreadable fruit
- In a large 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 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.
Originally published as Fruit-Filled Windmill Rolls in Light & Tasty April/May 2005, p31
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