Serves: 12
Total Calories: 574
Yield: 10
Cranberry Swirls
Spray board or counter with non-stick cooking spray. Combine rolls together and roll into a 10 x 16-inch rectangle. Brush dough with butter. Combine cranberries and orange rind. Spread evenly over dough. Sprinkle sugar over cranberry mixture. Beginning with longer side,roll dough up tightly. Cut into 12 equal pieces. Place in sprayed muffin cups. Cover with plastic wrap and let rise 30 minutes. Bake at 350° F 15-20 minutes. Remove from pan and place on cooling rack. Drizzle with icing or serve warm with butter.
Onion Rolls
Place frozen rolls in a 2 quart mixing bowl. Saute chopped onion in butter until onions are clear, not brown. Pour onions over top of rolls. Cover with plastic wrap and let rise until double (about 90 minutes). Knead dough and onions together on a lightly floured surface. Cut into 8 large or 12 smaller pieces and shape into round rolls. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes.
Orange Knots
Combine above ingredients until smooth. Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from baking sheet and place on a cooling rack. Brush with citrus glaze while still warm.
This Thanksgiving Rolls recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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