- 1 cup coarsely chopped walnuts
- 3½ cups bread flour
- 1 tablespoon light brown sugar
- 1½ teaspoons quick-rising dry yeast
- 1½ teaspoons salt
- 1½ cups whole milk
- 4 tablespoons butter, cut into small cubes
- 1 large egg
- 1 cup sweetened dried cranberries
- 1 large egg, beaten to blend (for glaze)
Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool. Mix 3½ cups bread flour with the brown sugar, salt, and yeast in a mixing bowl
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 butter, remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Stir with a wooden spoon and turn out onto a lightly floured surface. Knead until a ball forms
Add the nuts and the cranberries. Continue kneading until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed.
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.
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. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze. Let rise 15 minutes longer.
Position a rack in the center of the oven and preheat to 425 degrees F. 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.
From Brown Eyed Baker