Baking Recipes - Cranberry-Eggnog Rolls Recipe

  
 

Cranberry-Eggnog Rolls Recipe

 

Ingredients

 

Makes 12

  • 2 3/4 to 33/4 cups all purpose flour

  • 1/4 cup whole wheat flour

  • 1 package active dry yeast

  • 1 cup canned or dairy eggnog

  • 1/4 cup water

  • 1/4 cup granulated sugar

  • 1/4 cup butter

  • 1 teaspoon salt

  • 1 cup packed brown sugar

  • 1/4 cup butter

  • 1/4 cup canned or dairy eggnog

  • 1/3 cup chopped cranberries

  • 1/4 cup chopped walnuts

  • 2 tablespoons softened butter

  • 1/4 cup granulated sugar

  • 3/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cinnamon

Method:

  1. Mix 1 1/2 cups of the all-purpose flour, the whole wheat flour, and yeast. Heat and stir next 5 ingredients until warm (120° to 130°). Add to flour mixture. Beat on low speed 30 seconds, scraping bowl. Beat on high speed 3 minutes more. Stir in another 1 1/4 cups all-purpose flour.

  2. Turn onto floured surface. Knead in enough of the remaining flour to make moderately soft dough (3 to 5 minutes total). Shape into ball.

  3. Place in greased bowl; turn. Cover; let rise until double (45 to 60 minutes). Punch down. Turn onto floured surface. Cover; let rest 10 minutes.

  4. Heat brown sugar, 1/4 cup butter, and 1/4 cup eggnog until bubbly. Pour into 13x9x2-inch baking pan. Top with cranberries and nuts.

  5. On floured surface roll dough to 15x12-inch rectangle. Spread with softened butter. Top with mixture of 1/4 cup granulated sugar and the spices.

  6. Roll up, starting at short side. Seal edge. Cut into 12 slices. Place in pan. Cover; let rise until nearly double (30 to 40 minutes).

  7. Bake in 350°C oven about 30 minutes or until golden. If necessary to prevent over browning, cover with foil last 5 minutes.

  8. Remove from oven. Let stand 5 minutes on wire rack. Invert to remove from pan. Serve warm.