1 (13 3/4 oz.) pkg. hot roll mix 3/4 c. warm water (110°-115°) 1/4 c. sugar 1/2 tsp. ground nutmeg 1 egg--beaten 1 c. chopped apple 1/2 c. sugar 1/2 c. fresh or frozen cranberries 1/4 c. chopped walnuts 1 T. butter or margarine Confectioners' Icing
Soften yeast from hot roll mix in the warm water. Stir in the flour from hot roll mix, the 1/4 cup sugar, nutmeg, and egg; mix well. Cover; refrigerate at least 2 hours. In saucepan, cook and stir apple, 1/2 cup sugar, and cranberries over medium heat 10 minutes or till tender; remove from heat. Stir in walnuts and butter; cool. On lightly floured surface, roll chilled dough into an 18 x 10 inch rectangle. Cut into eighteen 10-inch strips. Roll each strip into a rope; coil loosely to form round rolls on greased baking sheets. Make a slight indentation in center of each roll; fill each with about 1 tablespoon of apple mixture. Cover; let rise till almost double (30-45 minutes). Bake in 375° oven about 15 minutes. Drizzle with Confectioners' Icing.
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