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1 pk Hot roll mix; (13-3/4 oz.)
1 Fresh Northwest Anjou or Bosc Pears; (1 to 2)
1/2 c Chopped fresh or frozen cranberries
1/2 c Sugar
1 ts Cinnamon
Prepare hot roll mix and let rise once according to directions. Punch down
and shape into 16 small balls. Flatten each slightly and place on greased
cookie sheets. Cover and let rise until double. While dough is rising, core
and finely chop pears to equal 1-1/2 cups. Mix with cranberries, sugar and
cinnamon. Make indentation in center of each bun, leaving 1/2 inch edge.
Fill with pear and cranberry mixture. Bake at 375° F for 15 to 20 minutes,
until golden brown.
Quantity: Makes 16 buns
Always be sure to use ripe pears.