I hope you had a wonderful Thanksgiving and your fill of turkey this weekend. There will probably be lots more turkey recipes on the web this week as we try to use up all that good meat. I do have one or two myself but I wanted to start the week with something beautiful and tasty that you can make for the next holiday, coming up real soon.
I wasn’t planning on making these rolls initially as the health food store I frequent, have them freshly made each day. Suspecting that they may be popular for the Thanksgiving feast, I decided to call ahead to check if they had any at the store. It was a wise move. Sure enough they ran out of them and so I was left with two choices – go out and buy some other rolls or make them at home.
Since I had all the ingredients on hand, I decided to make them at home. As I had my hands full with the preparation of the other dishes, I used my handy-dandy bread machine for the kneading of the dough. I added dried cranberries and chopped walnuts to a basic bridge rolls recipe but omitted the eggs. I am so happy they turned out beautifully. They were very tasty served warm with butter. I will definitely be making these again soon.
- 1 cup (240ml) low fat milk
- 2¼ cups (340g) white bread flour
- ¼ cup (55g) butter
- ½ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- ½ cup (70g) dried cranberries
- ½ cup (60g) walnuts, chopped
- 2 tbsp milk for glazing
Pour milk into bread machine pan. Sprinkle flour over milk. Place butter, salt, and sugar in separate corners of bread pan. Make a shallow indentation in the middle of flour and add yeast. Snap bread pan into bread machine and close lid. Set bread machine to dough setting. Press the start button. Add cranberries and walnuts 5 minutes before the end of the kneading cycle.
Lightly oil a baking sheet. When dough cycle is complete, remove dough from machine and place it on a lightly floured surface. Punch down gently and divide dough into 8 equal sections. Shape each section into rounds. Place onto prepared baking sheet and cover with oiled plastic wrap. Leave in a warm place to rise for 1 to 1½ hours minutes or until almost double in size.
Preheat oven to 425°F (220°C). Brush buns with milk. Bake for 15 minutes or until golden brown.
Serve warm with butter.
Enjoy…..and have a wonderful day! 8)