Zesty Cranberry Nut Rolls
1/3 cup sweetened dried cranberries
1/4 cup orange juice
1/4 cup butter
1 cup buttermilk
2 eggs
1/4 cup sugar
1 teaspoon salt
1 Tablespoon active dry yeast
4 cups bread flour
1/3 cup coarsely chopped roasted pecans or walnuts
6 Tablespoons softened butter
1/2 cup sugar
1/2 cup heavy cream
zest of one orange finely diced
Bring orange juice to boil and pour over cranberries. Let stand for
10 minutes. Strain and save liquid. Heat butter with buttermilk
until warm (not more than 115 degrees); put in mixing bowl. Add
eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth
and elastic. Add nuts and cranberries distributing evenly throughout
the dough. Shape into a ball and place in a greased bowl. Turn dough
over to coat. Cover with a damp cloth and let rise until it's
doubled (about 1 hour). Divide in half.
Roll one half into a 12 x 8-inch rectangle. Smooth 3 Tablespoons of
softened butter on dough. Sprinkle with the orange zest and 1/4 cup
sugar. Roll up from long end. Seal seam. Cut 12 even slices. Place
rolls cut side down onto a greased 9 x 1-1/2 inch round baking pan.
Repeat with remaining dough. Cover. Each pan of rolls can be
refrigerated at this point up to four days. Let rise till doubled
for about 30 minutes. For a creamier roll, drizzle 1/4 cup heavy
cream over each pan of rolls. Bake at 375 degrees for 20 minutes or
until golden brown. Cool slightly. Drizzle with icing. Makes 24
rolls.
Powdered Sugar Icing: Combine 2 cups sifted powdered sugar, 1/4
teaspoon orange extract, and enough strained orange juice for
drizzling. |