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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) light brown sugar
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries
1 large egg, beaten to blend (for glaze)
Raw/turbinado sugar
Toast the nuts in a dry skillet set over medium heat for about 5 minutes, or until fragrant. Set aside to cool.
Combine the bread flour, brown sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine. Warm the milk in a microwave-safe measuring cup (or in a small saucepan on the stove) until an instant thermometer registers 95 F. Whisk in the oil. With the mixer on low, add the milk mixture and egg to the bowl. Beat until a wet, coarse dough comes together, about 1 minute. Remove the paddle attachment and swap in the dough hook. Add the toasted nuts and cranberries and knead the dough on low speed until smooth and elastic, about 4-6 minutes. You'll probably need to add more flour (I used close to another 1/2 cup) - you're looking for a slightly tacky dough that clears the sides of the bowl and clings to the bottom.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and add it to the bowl, turning to coat. Cover with plastic wrap and let rise until nearly doubled in volume, about 2 hours.
Line a large rimmed baking sheet with parchment paper. Turn the dough out onto your work surface and divide it into 12 equal pieces (or more if you want smaller rolls). Working with one piece of dough at a time shape it into a ball (I usually place the dough on the work surface and roll it under the palm of my hand) and place on the prepared baking sheet. Repeat with all dough. (I crammed them all onto one baking sheet, but it was tight once they rose and had baked, so you might want to use 2 baking sheets, especially if you're going to make more than 12 rolls).
Spray the rolls with nonstick cooking spray then cover loosely with plastic wrap. Let them rise for about 1 1/2 hours, or until they are roughly 1 1/2 times their original size. Meanwhile, preheat oven to 425 F. Brush the rolls with the beaten egg and sprinkle with the sugar and let them rise for another 15 minutes.
Place the rolls in the oven and immediately reduce the temperature to 400 F. Bake for 15-18 minutes, or until the rolls are golden on top and slightly firm to the touch. Cool completely on a wire rack. (Once they're cool, you can freeze the rolls for up to 2 weeks. Defrost at room temperature and, if desired, reheat in a 350 F oven for about 10 minutes before serving.)
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CRANBERRY-NUT ROLLS
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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) light brown sugar
1 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil
1 large egg
1 cup sweetened dried cranberries
1 large egg, beaten to blend (for glaze)
Raw/turbinado sugar
Toast the nuts in a dry skillet set over medium heat for about 5 minutes, or until fragrant. Set aside to cool.
Combine the bread flour, brown sugar, yeast and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat briefly to combine. Warm the milk in a microwave-safe measuring cup (or in a small saucepan on the stove) until an instant thermometer registers 95 F. Whisk in the oil. With the mixer on low, add the milk mixture and egg to the bowl. Beat until a wet, coarse dough comes together, about 1 minute. Remove the paddle attachment and swap in the dough hook. Add the toasted nuts and cranberries and knead the dough on low speed until smooth and elastic, about 4-6 minutes. You'll probably need to add more flour (I used close to another 1/2 cup) - you're looking for a slightly tacky dough that clears the sides of the bowl and clings to the bottom.
Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and add it to the bowl, turning to coat. Cover with plastic wrap and let rise until nearly doubled in volume, about 2 hours.
Line a large rimmed baking sheet with parchment paper. Turn the dough out onto your work surface and divide it into 12 equal pieces (or more if you want smaller rolls). Working with one piece of dough at a time shape it into a ball (I usually place the dough on the work surface and roll it under the palm of my hand) and place on the prepared baking sheet. Repeat with all dough. (I crammed them all onto one baking sheet, but it was tight once they rose and had baked, so you might want to use 2 baking sheets, especially if you're going to make more than 12 rolls).
Spray the rolls with nonstick cooking spray then cover loosely with plastic wrap. Let them rise for about 1 1/2 hours, or until they are roughly 1 1/2 times their original size. Meanwhile, preheat oven to 425 F. Brush the rolls with the beaten egg and sprinkle with the sugar and let them rise for another 15 minutes.
Place the rolls in the oven and immediately reduce the temperature to 400 F. Bake for 15-18 minutes, or until the rolls are golden on top and slightly firm to the touch. Cool completely on a wire rack. (Once they're cool, you can freeze the rolls for up to 2 weeks. Defrost at room temperature and, if desired, reheat in a 350 F oven for about 10 minutes before serving.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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