Cranberry rolls (yeast)

24 servings

Ingredients

Quantity Ingredient
1 cup Skim milk
4 tablespoons Oil
¼ cup Granulated sugar
½ teaspoon Salt
2 tablespoons Yeast
¼ cup Water -- warmed
2 Egg whites -- whipped
½ teaspoon Ginger
1 teaspoon Cinnamon
5 cups Unbleached flour
½ cup Cranberries -- chopped

Directions

Preheat oven at 350 after first and second rise. Prepare a baking sheet with cooking spray. In a small bowl, proof yeast with ½ teaspoon honey in ¼ cup water; stir and set aside until foamy, 5 to 10 minutes. Heat milk to th boiling point and dissolve the oil, sugar, and salt in it. Let cool to lukewarm. In a mixing bowl, combine milk mixture, egg whites, ginger, cinnamon, and proofed yeast. Stir in almost all the flour until the dough starts to come away from the sides of the bowl. Turn out and knead about 3 to 4 minutes, adding more flour as necessary. Sprinkle some flour over the cranberries, then knead them into the dough. Clean your bowl and spray with cooking spray. Return the dough to it; let rise, covered with plastic wrap, until doubled in size. Turn out and roll the dough to a thickness of ½". Cut into 2½" circles, plump the dough up by pulling the sides under and pinching together on the bottom, and place on prepared baking sheet an inch apart, seam side down. Cover with a kitchen towel and let rise about 30 minutes. Bake for 25 minutes.

Recipe By : The Book of Bread

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