Cranberry-Nut Rolls Recipe

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Cranberry-Nut Rolls
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Ingredients
12
Count
Nutrition
426
Calories
Total time
195
Minutes
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Ingredients:

Directions:

  1. Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. Cool.
  2. Mix 3 1/2 cups bread flour and next 3 ingredients in bowl of heavy-duty stand mixer fitted with paddle attachment.
  3. Warm milk in small saucepan over low heat until instant-read thermometer inserted into milk registers 95°F
  4. Add oil; remove from heat.
  5. Add milk mixture and 1 egg to flour mixture.
  6. Mix on low speed until wet coarse ball forms, about 1 minute.
  7. Add nuts and cranberries.
  8. Replace paddle attachment on mixer with dough hook and mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by tablespoonfuls as needed, about 4 minutes.
  9. Transfer dough to floured surface; knead 2 minutes.
  10. Lightly oil large bowl, shape dough into ball; place in prepared bowl, turning to coat with oil.
  11. Cover with plastic wrap; let dough rise at room temperature until almost doubled in volume, 1 3/4 to 2 hours.
  12. Line large rimmed baking sheet with parchment paper.
  13. Transfer dough to unfloured surface; divide into 12 equal pieces.
  14. Using cupped hand, roll and rotate 1 dough piece firmly on work surface until dough piece pops up into cupped hand as smooth round ball, about 6 rotations (This will make dough ball as smooth as possible; if necessary, wipe work surface with damp paper towel to help create traction) and repeat with remaining dough pieces.
  15. Transfer rolls to prepared baking sheet, spacing apart.
  16. Spray rolls with nonstick spray.
  17. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original size, about 1 1/2 hours.
  18. Brush rolls with egg glaze; sprinkle with raw sugar.
  19. Let rise 15 minutes longer.
  20. Meanwhile, position rack in center of oven and preheat to 425°F
  21. Place rolls in oven; reduce oven temperature to 400°F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to touch, about 8 minutes longer.
  22. Cool completely on rack.
  23. DO AHEAD:
  24. Wrap in foil, then enclose in resealable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350°F oven about 10 minutes.
  25. * Also called turbinado or demerara sugar; available at most supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 426 Kcal (1784 kJ)
Calories from fat 141.09 Kcal
% Daily Value*
Total Fat 15.68g 24%
Cholesterol 48.79mg 16%
Sodium 475.87mg 20%
Potassium 233.68mg 5%
Total Carbs 60.15g 20%
Sugars 12.29g 49%
Dietary Fiber 3.2g 13%
Protein 13.94g 28%
Vitamin C 0.3mg 1%
Iron 3.3mg 18%
Calcium 84.5mg 8%
Amount Per 100 g
Calories 277.55 Kcal (1162 kJ)
Calories from fat 91.92 Kcal
% Daily Value*
Total Fat 10.21g 24%
Cholesterol 31.79mg 16%
Sodium 310.04mg 20%
Potassium 152.25mg 5%
Total Carbs 39.19g 20%
Sugars 8.01g 49%
Dietary Fiber 2.09g 13%
Protein 9.08g 28%
Vitamin C 0.2mg 1%
Iron 2.1mg 18%
Calcium 55mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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