Email to Cat      

Christmas: Cranberry Nut Breakfast Rolls

Source of Recipe


From "Sleep On It" by Carol Gordon



List of Ingredients



• ½ cup orange juice, strained (divided use)
  
• 1/3 cup sweetened dried cranberries
  
• ¼ cup (½ stick) butter, melted and cooled, plus 6 Tbsp (¾ stick), softened
  
• 1 cup buttermilk
  
• 2 large eggs
  
• ¾ cup sugar
  
• 1 tsp salt
  
• 1 Tbsp active dry yeast
  
• 3 cups bread flour
  
• 1/3 cup coarsely chopped roasted pecans or walnuts
  
• Vegetable oil or nonstick vegetable oil spray
  
• Zest of 1 orange, removed in strips and finely diced
  
• ½ cup heavy cream (optional)
  
• .
  
• -- For the Icing --
  
• 2 cups powdered sugar
  
• ¼ tsp pure orange extract
  






Instructions



1. In a small saucepan over medium-high heat, bring ¼ cup orange juice to a boil. Place the cranberries in a bowl. Once the orange juice has boiled, pour it over the cranberries and let stand 10 minutes. Strain the berries, reserving the liquid. Set both aside.
   
   
2. In the microwave or on the stove, combine the melted butter and buttermilk and gently heat until warm (no more than 115° F). Transfer to a large mixing bowl. Add the eggs, ¼ cup sugar, salt and yeast. Mix well. Add the flour and knead until the dough is cohesive. Knead the strained cranberries and nuts into the dough. Continue to knead until the dough is smooth and elastic. Use the vegetable oil or cooking spray to lightly coat another large mixing bowl. Shape the dough into a ball and place in the bowl, turning to coat with the oil. Cover with a damp cloth and let rise until doubled, about 1 hour.
   Meanwhile, oil or spray two 9-inch cake pans and set aside.
   
   
3. Once the dough has risen, divide it in half. Roll one half into a 12- x 8-inch rectangle. Spread 3 tablespoons of the softened butter over the dough. Sprinkle with half of the orange zest and ¼ cup of the sugar. Roll up the dough from the long side. Dampen the edge of the dough with water and press to seal the seam. Cut into 12 even slices. Place the rolls, cut-side down, into one of the prepared cake pans. The edges of the rounds should touch. Repeat this process with the remaining dough. Cover the pans with plastic wrap and refrigerate overnight. (The rolls can be refrigerated up to four days.)
   
   
4. When ready to bake, preheat the oven to 375° F.
   Remove the dough from the refrigerator and place in a warm place to rise until the rolls have doubled, about 30 minutes. For a creamier roll, drizzle ¼ cup heavy cream over each pan of rolls. Bake for 20 minutes, or until golden brown.
   
   
5. While the rolls are baking, prepare the icing:
   In a small bowl, combine the powdered sugar, orange extract, and remaining orange juice. Whisk until smooth. To ice the rolls, place the rolls on a cooling rack over a tray or foil to catch any drips. Use a brush or spoon to spread a thin coat of icing over the tops of the rolls. Transfer the rolls to a plate and serve warm.
   
   Makes 24 rolls.