Cranberry-Walnut Rolls As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 35 mins Prep Time 20 mins Cook Time 15 mins Rating 4.43 out of 5 stars (26) Ingredients 12 rolls 1 cup coarsely chopped walnuts3½ cups or more bread flour1 tablespoon light brown sugar1½ teaspoons quick-rising dry yeast1½ teaspoons salt1½ cups whole milk2 tablespoons vegetable oil, plus additional for coating bowl1 large egg1 cup dried cranberriesNonstick cooking spray1 large egg, beaten to blend (for glaze)Raw turbinado or demerara sugar Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool. Step 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. Step 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. Step 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. Step 5 Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F. Step 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. Step 7 *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. Chef’s notes 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.
