When I first saw this recipe on the Brown Eyed Baker site, I thought to myself "this would be the perfect treat to make and send to my mother!"
She is a walnut junkie....and being a native New Englander, she is all about some cranberry!
Well, you know what they say about the best laid plans?
My dough looked awful odd...but I kept trucking along.
Not sure what went wrong and where...but I think I might rename these "Cranberry Walnut FLATS".
They taste alright, there is just no "roll" action going on.
1 Cup coarsely chopped walnuts
3 ½ Cup bread flour
1 Tbsp light brown sugar
1 ½ Tsp quick rising dry yeast
1 ½ Tsp salt
1 ½ Cup whole milk
2 Tbsp vegetable oil
1 Cup dried cranberries
Nonstick cooking spray
1 Egg (beaten for glaze)
1. Stir the walnuts in a dry skillet over medium heat until toasted
2. Mix 3 ½ cups bread flour with the brown sugar, yeast, and salt.
3. Warm the milk in a small saucepan over low heat until thermometer reads 95 degrees
4. Add oil to milk and remove from heat
5. Add milk mixture and one egg to the flour.
6. Mix on low speed until a wet, coarse ball forms
7. Add nuts and cranberries
8. Mix dough until elastic and tacky, add TBSP of flour as needed.
9. Transfer dough to a floured surface and knead for about 2 minutes
10. Lightly oil a large bowl. Shape dough into a ball and place in bowl. Cover with plastic wrap and let rise at room temperature for 2 hours.
11. Line a baking sheet with parchment paper.
12. Transfer the dough to an unfloured surface, divide into 12 equal pieces.
13. Shape each piece into a smooth round ball. Transfer balls to prepared baking sheet.
14. Spray rolls with non stick spray. Cover loosely with plastic wrap. Let rise at room temperature about 1 ½ hours.
15. Brush rolls with egg and sprinkle with raw sugar.
16. Position rack in middle of oven and preheat to 425
17. Place rolls in oven, reduce temperature to 400 and bake for 7 minutes18. Rotate baking sheet and cook for 7-8 more minutes