Cranberry and Walnut Rolls
User Reviews
4.4
Cranberry and Walnut Rolls
Description
This bread recipe starts by toasting coarsely chopped walnuts in a dry skillet to enhance their nuttiness. The main dough combines bread flour with yeast, salt, and a bit of brown sugar, then incorporates warmed milk, vegetable oil, and an egg to create a soft, elastic dough. After mixing in the cooled walnuts and dried cranberries, the dough is kneaded until smooth and slightly tacky.
The dough is then shaped into balls and placed in an oiled bowl to rise covered at room temperature until doubled. This fermenting step develops the gluten and flavors. Once risen, the dough is rolled into rolls and glazed with beaten egg and sprinkled with turbinado sugar before baking, which gives a lightly sweet and crunchy topping.
The resulting rolls offer a balance of soft crumb with crunchy nuts and chewy cranberries, suited for breakfast or as a snack. The use of whole milk and eggs enriches the texture, creating tender bread.
Ingredients
- 1 cup walnuts coarsely chopped
- 3½ cups bread flour or more
- 1 tablespoon light brown sugar
- 1½ teaspoons dry yeast quick-rising
- 1½ teaspoons salt
- 1½ cups milk whole
- 2 tablespoons vegetable oil plus additional for coating bowl
- 1 egg large
- 1 cup dried cranberries
- cooking spray nonstick
- 1 egg beaten to blend (for glaze, large
- turbinado sugar raw or demerara sugar
Instructions
- 1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
- 2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
- 3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.
- 4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
- 5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
- 6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.
- *Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 316mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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