These rolls are fabulous. No kidding. They’re perfect for any meal when cranberries and walnuts are welcome, even breakfast. If you use pecans instead of walnuts, I’ll say especially for breakfast. With a schmear. But we’re on the savory side of the street right now, and these are in the freezer for Thanksgiving dinner.
I saw the recipe in early October, while still living in a hotel. I was reminded of an artisan loaf I’ve had using the aforementioned crannies and pecans and wanted Thanksgiving to hurry up so I could make them. Tempus fugit, here we are. These are perfect rolls to make ahead for Thanksgiving and they almost demand it for such a busy day; the dough rises in the bowl and again after the rolls are formed.
The recipe was in Bon Appétit and is by Peter Reinhart. He was originally known in the bread world as Brother Juniper, but I believe he’s left the order although I’m not sure. I am sure these are heavenly. Their texture is closer to bread than etheral flour-only rolls such as Parker House.
I’ve streamlined his time-consuming, old-fashioned method while keeping his use of a stand mixer instead of using the processor as I prefer. I have a feeling more people make yeast breads with mixers than processors and wanted to be certain my way works with a mixer. Processor directions follow.
I took the further liberty of using strong all-purpose flour instead of bread flour, as written. I have King Arthur on hand and its all-purpose has a protein count of 11.7%. Most bread flours are around 12%. Small as the difference is, it’s enough to affect how much liquid can be absorbed so if you’re also using a strong all-purpose flour, 1 1/4 cups of milk will suffice.
If you’re new to makiing rolls and need to see how to form them, the excellent video I posted last year will teach you. A perfect surface for this task is an unfloured RoulPat or SilPat, even an unfloured wooden cutting board. Almost any surface is better than a smooth kitchen counter because you need some friction while forming them.
Cranberry Walnut Rolls
Adapted from Bon Appétit
All ingredients should be at room temperature
3 1/2 cups/420g bread flour or strong unbleached A-P flour
1 TB light brown sugar, packed
1 1/2 tsp instant yeast
1 1/2 tsp salt
1 1/2 cups/12 oz whole milk (1 1/4 cups/10 oz if using A-P)
2 TB vegetable or canola oil
1 large egg
1 cup/120g sweetened dried cranberries
1 cup/100g chopped walnuts, toasted if you wish (see notes)
Glaze
1 large egg
1 tsp water
1 pinch salt
1 – 2 TB raw sugar, such as turbinado, demarara or golden caster sugar
Combine all the dry ingredients in the bowl of stand mixer fitted with the dough hook. Mix at the lowest speed to combine. On Speed 2 but never any higher if using a KitchenAid mixer, add the oil while the machine is running and then slowly add the milk, holding back a tablespoon or two. Let run until a rough ball forms; if significant flour remains in the bottom of the bowl add the held-back milk a little at a time.
When the rough ball has formed, add the cranberries and nuts and let the machine run on Speed 2 for 2 minutes to knead. With lightly floured hands — this is a soft dough but not very tacky — give the dough another 2 or 3 quick kneads, shape it into a ball and transfer to a sprayed or oiled bowl, turning to coat. Cover with plastic wrap and let rise till nearly doubled in volume, about 1 hour and 45 minutes.
Line a baking sheet with parchment paper. Divide the risen dough into 12 pieces, form into rolls and place on the baking sheet. Cover loosely with a damp kitchen towel (not terrycloth) and let rise again until 1 1/2 times their original size, about another 70 to 90 minutes.
Beat together the egg, water and pinch of salt. Brush onto rolls and sprinkle each with raw sugar. Let rise further while you set a rack in the middle of the oven and preheat to 425F/220C/Gas 7. Place the rolls in the oven and immediately reduce the temperature to 400F/205C/Gas 6.
Bake 7 minutes. Rotate the pan and bake until golden and slightly firm to the touch, another 8 minutes or so. Transfer to a rack to cool.
Make ahead: When completely cool, wrap well in foil and place into a freezer bag and freeze for up to two weeks. Thaw rolls, still in the freezer bag, at room temperature. If desired, refresh the rolls — still in foil — at 350F/180C/Gas 4 for 10 minutes.
In a food processor: Pulse the dry ingredients 8 times to sift and blend. With the machine running, add the liquids as directed above and pulse until a ball forms. Pulse in the cranberries and nuts, let the processor run for 45 seconds to knead then proceeed as above.
Ella’s Notes: To those who weigh ingredients, 1 cup of walnut halves weighs 120g. I weighed a cup after chopping and got 100g. This will vary depending on how coarsely yours are chopped, but it’s close enough.
The easiest way to toast nuts is in a dry skillet over medium heat until fragrant, about 3 to 5 minutes.
Copyright (C) 2009 From Scratch All Rights Reserved 
Print This Post
