November 28, 2008


I made dried cranberry dinner rolls for Thanksgiving!  The tops are brushed with egg yolks which makes them firm, but the inside is so soft and the perfect bready texture.  (Thanks to the bread flour!)  The recipe calls for honey instead of sugar which goes very well with the cranberries.  I found out this morning that they're better toasted, especially with cream cheese!  
Found at Baking Bites.  

Dried Cranberry Dinner Rolls (doubled)
5 teas. active dry yeast
2 cups milk, warm (105F - 110F)
2 tables. honey
2 tables. butter, melted and cooled
4  1/2 cups bread flour
1  1/2 teas. salt
1 cup dried cranberries
2 egg yolks

In a large mixing bowl combine milk and yeast; let stand 5 minutes, stirring slightly to dissolve.  Stir in honey, butter, salt, and 4 cups flour.  Add any additional flour (if needed) 1 tablespoon at a time, until the dough begins to pull away from the sides of the bowl.  Turn onto lightly floured surface and knead until smooth and elastic (3-5 minutes).  Place in a lightly greased large bowl and cover with plastic wrap and a kitchen towel; let stand 1 hour or doubled in size.  (*I covered the dough and placed it on a rack over a hot pan of water, and it rose fantastically.)  Turn onto a very lightly floured surface and flatten slightly.  Knead in cranberries and let rest, covered, for 10 minutes.  Divide into 16 equal portions and shape each into a ball.  Place on parchment paper lined baking sheets, cover with dish towel and rise for 30 minutes.  
Preheat oven to 375F.  
Whisk egg with 3 tables. water and brush over rolls.  Bake 18-20 minutes, until a rich golden brown.  Cool on wire rack.  Makes 16.

I thought about splitting the dough to make an extra roll or two since they ended up so large, but I didn't.  For dessert I made the pumpkin roll again, which was a big hit along with my rolls.

No comments: