Cranberry Rolls

Preheat your oven to 350 degrees F.

In a large mixing bowl, combine All-Purpose Flour (1 cup), Granulated Sugar (4 Tbsp), Salt (1/2 tsp) and Active Dry Yeast (1 packet).

Add the Whole Milk (1/2 cup), melted Butter (4 Tbsp), Water (4 Tbsp) and Farmhouse Eggs® Large Brown Egg (1) to the dry ingredients. Mix until combined.

Gradually add the remaining All-Purpose Flour (2 1/4 cups) and knead the dough for about 5-7 minutes, using a stand mixer.

Place the dough in a greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Meanwhile prepare the filling, in a small saucepan, combine Fresh Cranberry (1 cup) and Granulated Sugar (1/2 cup) over medium heat. Cook until the cranberries break down and the mixture thickens, about 8-10 minutes. Remove from heat and stir in the Orange Zest (1 Tbsp).

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12x18 inches).

Spread the cranberry filling evenly over the dough.

Roll the dough tightly into a log, starting from one of the long edges.

Cut the roll into 12 equal pieces and place them in a greased 9x13-inch baking dish.

Cover the rolls and let them rise for another 30 minutes.

Bake the rolls for 25-30 minutes, until golden brown and cooked through.

While the rolls are baking, whisk together Powdered Confectioners Sugar (1 cup) and Milk (2 Tbsp) to make a smooth glaze.

Once the rolls are done, let them cool slightly before drizzling the glaze over the top and enjoy.