Ingrédients pour Cranberry Nut Rolls
- Walnuts
- Bread Flour
- Golden Brown Sugar
- Fast Rising Active Dry Yeast
- Salt
- 2% Low Fat Milk
- Vegetable Oil
- Egg
- Dried Sweetened Cranberries
- Vegetable Oil Cooking Spray
- 2 tablespoons raw sugar (turbinado or demerara)
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Comment préparer Cranberry Nut Rolls
- Toast 1/2 cup chopped nuts in a dry skillet over medium heat for 5 minutes. Cool completely.
- In a large bowl of a stand mixer fitted with the paddle attachment, combine 3 1/2 cups bread flour, 1/4 cup granulated sugar, 1 teaspoon salt, and 2 teaspoons active dry yeast.
- Warm 1 cup milk in a small saucepan over low heat until it reaches 95°F (35°C) using an instant-read thermometer.
- Add 1/4 cup vegetable oil to the warm milk. Remove from heat.
- Add the warm milk mixture and 1 large egg to the flour mixture in the mixer.
- Mix on low speed until a coarse ball forms (about 1 minute).
- Add the toasted nuts and 1 cup dried cranberries to the dough.
- Switch to the dough hook and knead on low speed until the dough is smooth, elastic, and slightly tacky (about 4 minutes), adding more flour by tablespoonfuls as needed.
- Transfer the dough to a lightly floured surface and knead for 2 minutes.
- Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat with oil.
- Cover the bowl with plastic wrap and let the dough rise in a warm place until almost doubled in volume (1 3/4 to 2 hours).
- Line a large baking sheet with parchment paper.
- Gently transfer the dough to a lightly floured surface. Divide it into 12 equal pieces.
- Shape each piece into a smooth ball by rolling and rotating it in your cupped hand (about 6 rotations per roll).
- Place the rolls onto the prepared baking sheet, leaving some space between them.
- Lightly spray the rolls with nonstick cooking spray.
- Cover loosely with plastic wrap and let rise until 1 1/2 times their original size (about 1 1/2 hours).
- Preheat oven to 425°F (220°C). Position rack in the center.
- Brush the rolls with an egg wash (1 beaten egg).
- Sprinkle with 2 tablespoons raw sugar.
- Let rise for another 15 minutes.
- Bake for 7 minutes at 425°F (220°C).
- Reduce oven temperature to 400°F (200°C), rotate the baking sheet, and bake for another 8-10 minutes, or until golden brown and slightly firm to the touch.
- Cool the rolls completely on a wire rack before serving.
- To freeze: Wrap cooled rolls tightly in foil, then place them in a resealable plastic bag. Freeze for up to 2 weeks. Thaw at room temperature and rewarm in a 350°F (175°C) oven for about 10 minutes, wrapped in foil, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
38g
Fat
8g
Carbs
13g
