Saturday, April 25, 2020
Recipe Round Up: Cranberry Pecan Rolls
Cranberry Pecan Rolls with Orange Butter
This is another versatile bread. I have made it with dried cherries and almonds, you could use walnuts instead of pecans, sultanas and pine nuts would be lovely. The dough is easily made in the bread machine, or by hand, or with a stand mixer.
The orange butter can be made well in advance of the rolls.
1 cup coarsely chopped pecans
3 1/2 cups bread flour
1 tablespoon dark brown sugar
1 1/2 teaspoons yeast
1 1/2 teaspoons salt
1 1/2 cups whole milk
2 tablespoons safflower or sunflower oil
1 large egg
1 cup dried cranberries
1 large egg for glaze
1 tablespoon warm water for glaze
2 - 3 tablespoons turbinado sugar to sprinkle before baking
Toast pecans lightly over medium heat, about 5 minutes. Set aside to cool.
Place flour, sugar, yeast, salt, milk, oil, and egg in bread machine pan. Process on dough cycle about 15 - 20 minutes, then add the toasted pecans and the dried cranberries, and complete the cycle.
Line a baking sheet with parchment paper and spray with non-stick spray or grease well with butter (I tend to use the Trader Joe's coconut oil spray). On a lightly floured surface, divide dough into 20 pieces and shape into smooth round balls. Place on the baking sheet, with room for them to rise, and cover with a tea towel. Allow to rise until they are 1 1/2 times the original size, about 1 1/2 hours.
Preheat oven to 425 F. Whisk egg and water to make glaze. Brush rolls with egg glaze. Sprinkle generously with turbinado sugar. Allow to rise at least 15 more minutes, or until the oven is preheated.
Place pan in the oven and reduce the heat to 400 F and bake 15 minutes, or until they are golden and firm. Cool completely on a rack. Serve with orange butter.
Orange Butter
1/2 cup softened butter
zest of 2 oranges
With a wooden spoon, beat the butter with the orange zest until well incorporated. Can be made ahead and stored, covered tightly, in the refrigerator at least a week, or wrapped in wax paper and plastic wrap in the freezer for much longer.
Labels: Homemaking, Recipes, Tales from the Kitchen
