Cranberry Walnut Rolls
 Source Brown Eyed Baker Recipe Added: 3/10/2012
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Stir walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool. Mix 3½ cups bread flour with brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm milk in saucepan over low heat until a thermometer registers 95 degrees F. Add oil; remove from heat. Add milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add nuts and cranberries. Replace the paddle attachment with a dough hook. Mix on low speed until smooth, elastic, and slightly tacky, adding more flour as needed, about 4 minutes. Transfer dough to a floured surface and knead about 2 minutes.
Shape dough into a ball; place into a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise at room temperature until almost doubled in volume, 1¾ to 2 hours. Line or spray a large baking sheet. Transfer dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece into a smooth round ball. Transfer rolls to the prepared baking sheet. Spray rolls with spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer. Position rack in the center of the oven and preheat to 425F. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack. |
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