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1
Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
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2
Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
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3
Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95u00b0F
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4
Add oil; remove from heat.
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5
Add milk mixture and 1 egg to flour mixture.
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6
Mix on low speed until wet coarse ball forms, about 1 minute.
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7
Add nuts and cranberries.
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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.
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9
Transfer dough to floured surface; knead 2 minutes.
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10
Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
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11
Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
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12
Line large rimmed baking sheet with parchment paper.
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13
Transfer dough to unfloured surface; divide into 12 equal pieces.
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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.
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15
Transfer rolls to prepared baking sheet, spacing apart.
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16
Spray rolls with nonstick spray.
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17
Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
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18
Brush rolls with egg glaze; sprinkle with raw sugar.
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19
Let rise 15 minutes longer.
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20
Meanwhile, position rack in center of oven and preheat to 425u00b0F
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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.
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22
Cool completely on rack.
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23
DO AHEAD:
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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.
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25
* Also called turbinado or demerara sugar; available at most supermarkets.
