Cranberry Walnut Wheat Rolls
makes 8-12 rolls
2 cups bread flour
1 cup whole wheat flour
2 1/4 teaspoons active dry yeast
1 Tablespoon packed light brown sugar
3 Tablespoons unsalted butter, melted
1 1/2 teaspoons kosher salt
1 1/4 cups warm water
2 ounces dried cranberries, about 1/2 cup
2 ounces chopped walnuts, about 1/2 cup
In the bowl of a stand mixer fitted with the dough hook, combine both flours, yeast, brown sugar, butter, salt, and water and knead until smooth and elastic, about 5-7 minutes. You can also make this by hand or in a bread machine. Adjust the dough's consistency with additional flour or water as needed, but remember-- the more flour you add, the heavier and drier your rolls will be. Add the cranberries and walnuts and knead until incorporated. Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl, loosely cover with a sheet of plastic wrap or a kitchen towel, and place in a warm, draft-free space to rise until doubled in size, about 1 hour.
Preheat the oven to 400º F and line a large, rimmed baking sheet with a sheet or parchment paper; set aside.
Turn the dough out onto a lightly floured work surface. Gently deflate the dough and divide equally into 8-12 pieces. Shape each piece into a ball and transfer to the baking sheet. Loosely cover the rolls with a kitchen towel and allow to rise in a warm draft-free space for 30-45 minutes.
Brush the top of the rolls with water and bake until golden brown and hollow sounding when tapped on the bottom, about 20-25 minutes. Transfer the rolls to a wire rack to cool slightly. Serve warm with butter. Enjoy!
Printed from thegalleygourmet.net
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