1 pkg. active dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. milk, scalded & cooled
1/3 c. sugar
1/3 c. soft butter
1 tsp. salt
3 1/2-4 c. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 egg
1 c. chopped fresh cranberries
2 tbsp. sugar
Spiced Butter for filling (recipe follows)
Soft butter to brush rolls after baking

SPICED BUTTER:

Mix 1/2 cup soft butter, 4 tablespoons sugar, 1/2 teaspoon each cinnamon, nutmeg and ginger.

1. In large bowl, dissolve yeast in the water. Let stand 2-3 minutes. Add milk, sugar, butter and salt.

2. Beat in 2 cups of the flour until mixture is smooth and satiny. Add spices and egg. Add 1 cup more flour, beating well. Mix together cranberries and the 2 tablespoons sugar. Add to dough.

3. Cover dough. Let rest for 15 minutes. Sprinkle some remaining flour onto a board. Knead dough about 10 minutes or until smooth and elastic. Add flour as needed.

4. Place dough in oiled mixing bowl. Turn over to boil top. Cover. Let rise 1 hour or until doubled.

5. Turn out onto lightly oiled board. Roll out to 20 inch square. Spread with Spiced Butter. Roll up jelly roll fashion. Slice into 24 pieces. Place onto greased baking pans. Let rise about 1 hour until doubled.

6. Bake at 375 degrees for 20-25 minutes. Brush hot rolls with additional butter.

Tips: If you prefer, instead of melted butter, glaze rolls with 1 cup powdered sugar mixed with 2-3 tablespoons lemon or cranberry juice and 1 teaspoon soft butter. Makes 2 dozen rolls.