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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 30 |
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from brown eyed baker - /2010/11/23/cranberry-walnut-rolls/ - Time does not include 3 3/4 hours of total rising time. You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes. Ingredients:
1 cup coarsely chopped walnuts |
3 1/2 cups bread flour |
1 tablespoon light brown sugar |
1 1/2 teaspoons quick-rising dry yeast |
1 1/2 teaspoons salt |
1 1/2 cups whole milk |
2 tablespoons vegetable oil, plus additional for coating bowl |
1 large egg |
1 cup sweetened dried cranberries |
nonstick cooking spray |
1 large egg, beaten to blend (for glaze) |
raw sugar |
Directions:
1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
2. Mix 31/2 cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment.
3. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat.
4. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute.
5. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
6. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 13/4 to 2 hours.
7. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 11/2 times original size, about 11/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
8. Position a rack in the center of the oven and preheat to 425F,.
9. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.
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