Best Cranberry Nut Rolls Recipes

CRANBERRY-NUT ROLLS

Cranberry-Nut Rolls image

Provided by Peter Reinhart

Categories Bread Milk/Cream Breakfast Bake Christmas Thanksgiving Low Fat Low Cal Cranberry Dried Fruit Walnut Healthy Low Cholesterol Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 12 rolls

Number Of Ingredients 12

Ingredients

1 cup coarsely chopped walnuts
3 1/2 cups (or more) bread flour
1 tablespoon (packed) golden brown sugar
1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons vegetable oil plus additional for coating bowl
1 large egg
1 cup sweetened dried cranberries
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar*

Steps:

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F. Add oil; remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed until wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes. Transfer dough to floured surface; knead 2 minutes.
Lightly oil large bowl. Shape dough into ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
Line large rimmed baking sheet with parchment paper. Transfer dough to unfloured surface; divide into 12 equal pieces. 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.) Repeat with remaining dough pieces.
Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
Meanwhile, position rack in center of oven and preheat to 425°F.
Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer. Cool completely on rack. DO AHEAD: 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 350°F oven about 10 minutes.
Also called turbinado or demerara sugar; available at most supermarkets.

CRANBERRY-NUT ROLLS

Cranberry-Nut Rolls image

I found this on Epicurious and just had to bring it home. It's a yeast roll that is very suitable to the holiday season but as it used dried cranberries you can easily enjoy it at any time of the year. The fact that it's low fat, low cal, healthy and low cholesterol doesn't hurt any! Prep time includes all rising time

Provided by Annacia

Categories < 4 Hours

Time 3h15m

Yield 12 rolls

Number Of Ingredients 12

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

Steps:

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F
Add oil; remove from heat.
Add milk mixture and 1 egg to flour mixture.
Mix on low speed until wet coarse ball forms, about 1 minute.
Add nuts and cranberries.
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.
Transfer dough to floured surface; knead 2 minutes.
Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
Line large rimmed baking sheet with parchment paper.
Transfer dough to unfloured surface; divide into 12 equal pieces.
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.
Transfer rolls to prepared baking sheet, spacing apart.
Spray rolls with nonstick spray.
Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
Brush rolls with egg glaze; sprinkle with raw sugar.
Let rise 15 minutes longer.
Meanwhile, position rack in center of oven and preheat to 425°F
Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.
Cool completely on rack.
DO AHEAD:
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 350°F oven about 10 minutes.
* Also called turbinado or demerara sugar; available at most supermarkets.