The Spiced Cranberry and Pecan Rolls Recipe These sweetened, fragrant rolls were adapted from a basic white bread recipe. Try adapting your own dough with different combinations of dried fruit, nuts, seeds, and spices.
Rising and proofing time:
2–3 hrs
Ingredients:
4 cups bread flour, plus extra for dusting
1 tsp fine salt
1 tsp pumpkin pie spice
2 tbsp sugar
2 tsp dried yeast
2⁄3 cup whole milk
1⁄2 cup dried cranberries, coarsely chopped
1⁄3 cup pecans, coarsely chopped
1 tbsp sunflower oil, plus extra for greasing
1 egg, beaten, for glazing
Method:
1 Put the flour, salt, pumpkin spice, and sugar into a large bowl. Dissolve the yeast in 2⁄3 cup warm water. Once it has dissolved, add the milk and oil. Pour the liquid into the flour mixture, stirring it together to form a rough dough. Use your hands to bring the dough together. Turn the dough out onto a floured surface. Knead the dough for 10 minutes, until it becomes smooth, glossy, and elastic.
2 Stretch the dough out thinly, scatter the cranberries and pecans over the surface, and knead for 1–2 minutes more until the added ingredients are well incorporated. Put the dough in an oiled bowl, cover with plastic wrap, and leave to rise in a warm place for up to 2 hours, until doubled.
3 Turn the dough out onto a floured work surface and gently knock it back. Knead it briefly and divide it into 8 equal-sized pieces. Shape each into a plump, round roll. Try and poke any bits of fruit or nut that are sticking out back into the rolls, as these may burn while baking.
4 Place the rolls onto a large baking sheet, cover loosely with plastic wrap and a clean kitchen towel, and leave them to rise in a warm place for 1 hour, until almost doubled in size. Preheat the oven to 400°F (200°C). Gently slash the top of the rolls in the shape of a cross with a sharp knife. This will allow the rolls to continue to rise in the oven. Lightly brush the tops with beaten egg and place them on the middle rack of the oven.
5 Bake for 20-25 minutes until golden brown and the bottoms sound hollow when tapped. Remove the rolls from the oven and leave to cool on a wire rack.
STORE:
These are best eaten the day they are made, but will store, well wrapped in paper, in an airtight container overnight.
BAKER’S TIP:
These are a delightful alternative to traditional breakfast rolls. Try making a double quantity of the White Loaf dough (see page 402) and using half of it to make these rolls. They are especially welcome on Christmas morning, with the festive colors of the cranberries and warming fragrance of spices.
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| Spiced Cranberry and Pecan Rolls |
