Zesty Cranberry Nut Rolls recipe

4.3194

Ingredients

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 its 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.