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.