Cranberry Walnut Rolls


  • 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


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