1-1/2 cups cranberry juice
1/2 cup cornmeal
1/4 cup butter or margarine
1/4 cup molasses
1 teaspoons salt
1 envelope active dry yeast
1/2 cup lukewarm water (105°F)
1 teaspoon sugar
1 cup whole wheat flour
2-1/2 cups cranberries, chopped
Grated rind of 1 orange
4 to 5 cups bread flour
1 egg white beaten with
1 tablespoon water

Grease a large bowl; set aside.
In a medium saucepan, bring cranberry juice to a simmer; gradually stir in cornmeal. Cook, stirring constantly, until mixture is thick and smooth. Stir in molasses and salt; set aside to cool.
In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add whole wheat flour and cornmeal mixture to dissolved yeast, stirring until well blended. Stir in cranberries and orange rind. Add enough bread flour to make a soft dough. On a well floured board; knead 8 to 10 minutes or until smooth and elastic. Place in prepared bowl; grease top lightly. Cover; let rise in a warm, draft-free place until doubled, about 1-1/2 hours.
Spray 2 large baking sheets with non-stick vegetable spray.
Punch dough down; knead briefly. Divide dough into 18 equal pieces; shape into smooth balls. Place, 2-inches apart, on prepared baking sheets; grease tops lightly. Cover; let rise until doubled, about 30 minutes.
Preheat oven to 375°F.
Brush rolls with egg white mixture; sprinkle lightly with cornmeal. Bake 20 minutes or until golden brown.