Spiced cranberry rolls

Yield: 24 servings

Measure Ingredient
1 cup Milk
4 tablespoons Unsalted butter
¼ cup Plus 2 Tbl Sugar
½ teaspoon Salt
2 packs 1/4 oz Active dry yeast
¼ cup Warm water (110 to 115 degrees F)
2 \N Eggs at room temperature -- lightly beaten
½ teaspoon Ground ginger
½ teaspoon Freshly grated nutmeg
4½ cup Plus 2 Tbl All-purpose flour
⅔ cup Chopped fresh cranberries

1. In a small saucepan, bring the milk to a boil over moderately high heat. Remove from the heat and stir in the butter, ¼ cup of the sugar and the salt until dissolved. Let cool to lukewarm.

2. In a large bowl, sprinkle the yeast over the warm water. Set aside for 5 minutes. Whisk in the warm milk mixture, beaten eggs, ginger and nutmeg. With a wooden spoon, stir in 4 cups of the flour until incorporated.

3. Dust a work surface with ¼ cup of the flour. Turn out the dough and knead for about 6 minutes, adding about ¼ cup more flour by tablespoons to make a smooth, slightly sticky dough.

4. On the work surface, sprinkle the remaining 2 tablespoons flour and 2 tablespoons sugar over the cranberries and quickly knead them into the dough. The dough will be sticky and wet. Transfer the dough to a lightly greased large bowl and cover with plastic wrap.

Let rise in a warm place until doubled in bulk, about 40 minutes.

5. Lightly butter 2 large baking sheets. Turn the dough out onto a well-floured surface and roll it out ½-inch thick. With a 2½-inch biscuit cutter, cut into rounds. Reroll the scraps and cut out more rounds. Plump each round into a ball by pulling the edges under and pinching the dough at the bottom. Place the rolls seam side down on the prepared baking sheets, 1 inch apart. Cover with a kitchen towel and let rest for 30 minutes.

6. Preheat the oven to 350 degrees F. Set the racks in the upper and lower thirds of the oven. Bake the rolls for 10 minutes, then switch the baking sheets and bake for 6 to 8 minutes longer until nicely browned. Serve warm.

(The rolls can also be cooled completely, sealed in sturdy plastic bags and frozen for up to 1 month. Thaw before reheating.) Makes About 2 Dozen Rolls.

Recipe researched in old Food & Wine issues by Arlene a.m.osborne 9 Nov 1994

Recipe By : from Food & Wine magazine, November 1992 From: Marjorie Scofield Date: 12-13-95 (03:33) (159) Fido: Cooking

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