Cranberry-Nut Rolls

Name: Cranberry-Nut Rolls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 828 milliliters (or more) bread flour; 1 large egg, beaten to blend (for glaze); 1 Tbsp (packed) golden brown sugar; 12 servings Raw sugar; 2 teaspoons salt; 237 milliliters sweetened dried cranberries; 2 Tbsps vegetable oil plus additional for coating bowl; 237 milliliters coarsely chopped walnuts; 355 milliliters whole milk; 2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)

Cranberry-Nut Rolls

For 58 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 283 calories, 8g of protein, and 11g of fat per serving. This recipe serves 12. Head to the store and pick up walnuts, egg, golden brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Nuts

Equipment you will use

Frying Pan

Mix 3 1/2 cups bread flour and next3 ingredients in bowl of heavy-duty standmixer fitted with paddle attachment. Warmmilk in small saucepan over low heat untilinstant-read thermometer inserted intomilk registers 95°F.

Ingredients you will need

Bread Flour

Equipment you will use

Kitchen Thermometer

Stand Mixer

Sauce Pan

Bowl

Add oil; remove fromheat.

Ingredients you will need

Cooking Oil

Add milk mixture and 1 egg to flourmixture.

Ingredients you will need

Milk

Egg

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

Add nuts andcranberries. Replace paddle attachment onmixer with dough hook.

Ingredients you will need

Dough

Nuts

Mix dough on lowspeed until smooth, elastic, and slightlytacky, adding more flour by tablespoonfulsas needed, about 4 minutes.

Ingredients you will need

Dough

All Purpose Flour

Transfer doughto floured surface; knead 2 minutes.

Lightly oil large bowl. Shape doughinto ball; place in prepared bowl, turning tocoat with oil. Cover with plastic wrap; letdough rise at room temperature until almostdoubled in volume, 1 3/4 to 2 hours.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Line large rimmed baking sheet withparchment paper.

Equipment you will use

Baking Sheet

Transfer dough tounfloured surface; divide into 12 equalpieces. Using cupped hand, roll and rotate1 dough piece firmly on work surface untildough piece pops up into cupped hand assmooth round ball, about 6 rotations. (Thiswill make dough ball as smooth as possible;if necessary, wipe work surface with damppaper towel to help create traction.) Repeatwith remaining dough pieces.

Ingredients you will need

Dough

Roll

Transfer rolls to prepared baking sheet,spacing apart. Spray rolls with nonstickspray. Cover loosely with plastic wrap; letrise at room temperature until 1 1/2 timesoriginal size, about 1 1/2 hours.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Brush rollswith egg glaze; sprinkle with raw sugar.

Ingredients you will need

Raw Sugar

Glaze

Egg

Letrise 15 minutes longer.

Meanwhile, position rack in center ofoven and preheat to 425°F.

Place rolls in oven; reduce oventemperature to 400°F and bake 7 minutes.Rotate baking sheet; bake rolls until goldenand slightly firm to touch, about 8 minuteslonger. Cool completely on rack. DO AHEAD: Wrap in foil, then enclose in resealableplastic bag and freeze up to 2 weeks.Thaw rolls at room temperature. If desired,rewarm rolls wrapped in foil in 350°F ovenabout 10 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet

Oven