Cranberry Nut Rolls Recipe

How to Make Cranberry Nut Rolls

1. Toast 1/2 cup chopped nuts in a dry skillet over medium heat for 5 minutes. Cool completely.
2. 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.
3. Warm 1 cup milk in a small saucepan over low heat until it reaches 95°F (35°C) using an instant-read thermometer.
4. Add 1/4 cup vegetable oil to the warm milk. Remove from heat.
5. Add the warm milk mixture and 1 large egg to the flour mixture in the mixer.
6. Mix on low speed until a coarse ball forms (about 1 minute).
7. Add the toasted nuts and 1 cup dried cranberries to the dough.
8. 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.
9. Transfer the dough to a lightly floured surface and knead for 2 minutes.
10. Lightly oil a large bowl. Shape the dough into a ball, place it in the bowl, and turn to coat with oil.
11. 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).
12. Line a large baking sheet with parchment paper.
13. Gently transfer the dough to a lightly floured surface. Divide it into 12 equal pieces.
14. Shape each piece into a smooth ball by rolling and rotating it in your cupped hand (about 6 rotations per roll).
15. Place the rolls onto the prepared baking sheet, leaving some space between them.
16. Lightly spray the rolls with nonstick cooking spray.
17. Cover loosely with plastic wrap and let rise until 1 1/2 times their original size (about 1 1/2 hours).
18. Preheat oven to 425°F (220°C). Position rack in the center.
19. Brush the rolls with an egg wash (1 beaten egg).
20. Sprinkle with 2 tablespoons raw sugar.
21. Let rise for another 15 minutes.
22. Bake for 7 minutes at 425°F (220°C).
23. 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.
24. Cool the rolls completely on a wire rack before serving.
25. 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.