I'm usually not one for trying out a brand new recipe on Thanksgiving. I like classics you can count on. But these just looked so good I couldn't pass them up. They came out light, fluffy, and perfectly golden brown. I should have taken a picture, I know. But don't worry, I'm sure I'll make them again. ;)
1 cup coarsely chopped walnuts
3½ cups (or more) bread flour
1 tablespoon light brown sugar
1½ teaspoons quick-rising dry yeast
1½ teaspoons salt
1½ cups milk
2 tablespoons vegetable oil, plus additional for coating bowl
1 large egg
1/2 cup sweetened dried cranberries
Nonstick cooking spray
1 large egg, beaten to blend (for glaze)
Raw (turbinado or demerara) sugar
1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in
the bowl of a stand mixer fitted with a paddle attachment. Warm the milk
in a small saucepan over low heat until an instant-read thermometer
inserted into the milk registers 95 degrees F. Add the oil; remove from
the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on
low speed until a wet coarse ball forms, about 1 minute. Add the nuts
and the cranberries. Replace the paddle attachment on the mixer with a
dough hook. Mix dough on low speed until smooth, elastic, and slightly
tacky, adding more flour by the tablespoonfuls as needed, about 4
minutes. Transfer the dough to a floured surface and knead for about 2
3. Lightly oil a large bowl. Shape the dough into a ball; place in
the prepared bowl, turning to coat with oil. Cover with plastic wrap and
let the dough rise at room temperature until almost doubled in volume,
1¾ to 2 hours.
4. Line a large baking sheet with parchment paper. Transfer the dough
to an unfloured surfaced; divide into 12 equal pieces. Shape each piece
of dough into a smooth round ball. Transfer the rolls to the prepared
baking sheet, spacing them apart. Spray the rolls with nonstick 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.
5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
6. 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.
You can wrap these in foil and place in an airtight bag and freeze for
up to 2 weeks. Thaw the rolls at room temperature. If desired, you can
rewarm the rolls wrapped in foil in a 350 degree F oven for about 10
makes 16 large rollsoriginal recipe