Zesty Cranberry Nut Sweet Rolls Recipe
1/3 C. sweetened dried cranberries
1/4 C. orange juice
1/4 C. butter
1 C. buttermilk
1/4 C. sugar
1 t. salt
1 T. active dry yeast
4 C. bread flour
1/3 C. coarsely chopped roasted pecans or walnuts
6 T. butter (softened)
zest of one orange finely diced
1/2 C. sugar
1/2 C. heavy cream
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° F.). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add flour and knead until smooth and elastic. Add nuts and cranberries; and distribute evenly throughout the dough. Shape into a ball and place in a greased bowl. Turn dough over to coat. Cover with damp cloth and let rise until double - about 1 hour. Divide in half.
Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased 9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of rolls can be refrigerated at this point for up to four days.) Let rise till double - about 30 minutes. For a creamier roll drizzle 1/4 cup heavy cream over each pan of rolls. Bake at 375° F. for 20 minutes or until golden brown. Cool slightly. Drizzle with icing.
Makes 24 rolls.
Combine 2 cups sifted powdered sugar, 1/4 teaspoon orange extract and enough strained orange juice for drizzling.
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