Cranberry Knots

1. 1

   Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins.

2. 2

   Let rise as directed.

3. 3

   Lightly coat 2 baking sheets with cooking spray.

4. 4

   Turn the dough out onto a lightly floured surface.

5. 5

   Lightly flour the top of the dough and pat into a rectangle.

6. 6

   Cut the dough into 24 equal pieces with a bench scraper or chef's knife.

7. 7

   Roll each piece into a 7- to 8-inch-long rope.

8. 8

   Tie each rope into a knot.

9. 9

   Arrange on the prepared baking sheets.

10. 10

    Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.

11. 11

    Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the knots with the beaten egg.

12. 12

    Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes.

13. 13

    Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

14. 14

    Photograph by Ryan Liebe

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