How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cranberry-Nut Rolls?

You need 12 ingredients. The key ingredients include: 1 cup coarsely chopped walnuts, 3 1/2 cups bread flour (or more if needed), 1 tablespoon packed golden brown sugar, 1 1/2 teaspoons fast-rising active dry yeast, and more.

Is Cranberry-Nut Rolls suitable as general?

Yes, Cranberry-Nut Rolls falls under the General category and is a great choice for this type of meal.

How do I store leftover Cranberry-Nut Rolls?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry-Nut Rolls Recipe

Name: Cranberry-Nut Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup coarsely chopped walnuts; 3 1/2 cups bread flour (or more if needed); 1 tablespoon packed golden brown sugar; 1 1/2 teaspoons fast-rising active dry yeast; 1 1/2 teaspoons salt; 1 1/2 cups 2% low-fat milk (can use whole or skim as you prefer); 2 tablespoons vegetable oil, plus additional for coating bowl; 1 large egg; 1 cup dried sweetened cranberries; nonstick vegetable oil cooking spray; 1 large egg, beaten to blend (for glaze); raw sugar

1

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.

2

Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.

3

Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95u00b0F

4

Add oil; remove from heat.

5

Add milk mixture and 1 egg to flour mixture.

6

Mix on low speed until wet coarse ball forms, about 1 minute.

7

Add nuts and cranberries.

8

Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes.

9

Transfer dough to floured surface; knead 2 minutes.

10

Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.

11

Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.

12

Line large rimmed baking sheet with parchment paper.

13

Transfer dough to unfloured surface; divide into 12 equal pieces.

14

Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces.

15

Transfer rolls to prepared baking sheet, spacing apart.

16

Spray rolls with nonstick spray.

17

Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.

18

Brush rolls with egg glaze; sprinkle with raw sugar.

19

Let rise 15 minutes longer.

20

Meanwhile, position rack in center of oven and preheat to 425u00b0F

21

Place rolls in oven; reduce oven temperature to 400u00b0F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.

22

Cool completely on rack.

23

DO AHEAD:

24

Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350u00b0F oven about 10 minutes.

25

* Also called turbinado or demerara sugar; available at most supermarkets.

Cranberry-Nut Rolls

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