Instructions: Soften the yeast in the warm water. Combine the flours, sugar, and salt in a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add the milk, eggs, and softened yeast. Mix well.

Cover and refrigerate for 2 hours or overnight.

Meanwhile, make the cranberry-orange filling by combining the cranberries, orange, brown sugar, and applesauce in a food processor.

Grind until coarse.

Transfer to a saucepan and cook over medium heat for 10 minutes.

Cool. After chilling, roll the dough into an 18-by 12-inch rectangle on a floured surface. Spread with the filling. Roll up jelly roll fashion. Cut into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch baking pan. Let rise in a warm place for about 30 minutes, or until doubled in bulk.

Bake in a 350F oven for 25 to 30 minutes, or until golden brown.

Glaze with orange juice concentrate
07/24/92 0:24 AM while still warm.

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