I first posted this recipe on the Grain Mill Wagon Challenge, which is a blogging challenge by WonderMill. Bloggers complete the challenge by using the grain mill to create and blog about recipes on the Grain Mill Wagon Challenge. In return, they get to keep the grain mill and a small stipend. I have to say that I love my grain mill and will have another post on the Grain Mill Wagon Challenge later this week, so you should check it out. But, this post is not about the grain mill, it is about this recipe for the cranberry nut rolls I used with the flour. Now, I can not say enough about how wonderful fresh flour is, but you could use purchased flour if you don’t have a grain mill.
The recipe for the rolls is not in the Artisan Bread in Five Minutes a Day by Jeff Hertberg and Zoe Francois, but I use the no knead method they use – great book, by the way. This recipe would be great for Christmas morning, and you could easily do most of the work ahead. It does take a while with rising and baking, but you could be opening presents that is going on. Hope you enjoy!
Cranberry Nut Rolls
- 1 cup lukewarm water
- 1 packet granulated rapid rise yeast
- ¾ Tbsp. salt
- 2 eggs
- ½ cup sugar
- ¾ cup butter, divided into fourths and softened
- 3½ cups whole wheat flour (freshly milled if possible
- ½ cup light brown sugar
- ¾ cup chopped pecans
- ¾ cup dried cranberries
- 1½ cups confectioners’ sugar
- ¼ cup water
- Melt ¼ cup butter. (I used the microwave to melt it.)
- In a large mixing bowl, mix together the water, yeast, salt, eggs, sugar and butter. I use a plastic bowl with a lid that I can leave unfastened.
- Stir in flour until well combined. I use a large sturdy wooden spoon to do this.
- Place the lid on the bowl. I secure it most of the way around but leave a little of it undone. As the bread rises, the yeast will create gas that will need to escape, so don’t fasten the lid tightly.
- Allow to rise until double. This will take about two hours. I just leave it sitting out on the counter.
- After the dough is risen, you may make the the rolls immediately or refrigerate it for up to a couple of days. I usually make mine the day before to use the next morning.
- Melt ¼ cup butter. Pour it into a 10 inch cake pan. Tilt the pan to grease the sides with the butter allowing the extra butter to stay in the bottom of the pan.
- Turn dough out onto a well floured surface.
- With floured hands, pat and stretch the dough into a large rectangle (about (9″x12″).
- Spread remaining ¼ cup butter on the dough.
- Sprinkle with brown sugar, pecans, and cranberries.
- Beginning with the short side carefully roll up.
- Using a serrated knife, cut into 8 rolls.
- Place in prepared pan.
- Allow to rise for 40 minutes,
- About 10 minutes before baking, preheat the oven to 350 degrees.
- Bake for approximately 40 minutes, or until golden brown.
- Stir together confectioners’ sugar and water.
- Drizzle over rolls.
- Serve while still warm.
This recipe was shared on Foodie Friends Friday.