Soften the yeast in the warm water. Combine the flours, sugar, and salt in a mixing bowl. Cut in the margarine until the mixture resembles crumbs. Add the milk, eggs, and softened yeast. Mix well. Cover and refrigerate for 2 hours or overnight. Meanwhile, make the cranberry-orange filling by combining the cranberries, orange, brown sugar, and applesauce in a food processor. Grind until coarse. Transfer to a saucepan and cook over medium heat for 10 minutes. Cool. After chilling, roll the dough into an 18-by 12-inch rectangle on a floured surface. Spread with the filling. Roll up jelly roll fashion. Cut into 18 rolls with a sharp knife. Place in an oiled 13- by 9-inch baking pan. Let rise in a warm place for about 30 minutes, or until doubled in bulk.

Bake in a 350F oven for 25 to 30 minutes, or until golden brown.

Glaze with orange juice concentrate

Wedman. 1 serving = 1 bread exchange + 1 fat exchange