3 to 3-1/2 cups all-purpose flour

1/4 cup sugar

1 tablespoon grated orange peel

1 envelope Fleischmann�s QuickRise Yeast

1 teaspoon salt

1/4 teaspoon ground mace

1/2 cup milk

1/4 cup water

1/3 cup butter or margarine

2 large eggs

1 egg yolk, reserve white

Cranberry Filling

2 (8-ounce) packages cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup dried cranberries, dried cherries or raisins

In a large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, water and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, egg yolk, and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 16 equal portions. Roll each to 6-inch circle. Place an equal amount of Cranberry Filling in the center of each circle. Bring dough up around filling and pleat; pinch dough firmly just above the filling to seal. Place rolls, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Uncover rolls. Pinch again, just above filling, to seal. Lightly beat reserved egg white; brush on rolls. Bake at 350oF for 20 to 25 minutes or until golden. Remove from sheets; cool on wire racks. Tie each with a narrow ribbon.

Cranberry Filling:

In a medium bowl, combine softened cream cheese, sugar, eggs, and vanilla. Beat with electric mixer until smooth. Stir in dried cranberries.