| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 4 |
tb |
Unsalted butter |
| 1/4 |
c |
Plus |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
pk |
(0.25-oz) active dry yeast |
| 1/4 |
c |
Warm water (110 to 115 degrees F) |
| 2 |
|
Eggs; at room temperature, lightly beaten |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Freshly grated nutmeg |
| 4 1/2 |
c |
Plus |
| 2 |
tb |
All-purpose flour |
| 2/3 |
c |
Chopped fresh cranberries |
INSTRUCTIONS
From: amo@anuxv.mv.att.com (a.m.osborne)
Date: Wed, 9 Nov 1994 00:45:40 GMT
From Food & Wine magazine, November 1992, Makes About 2 Dozen Rolls.
1. In a small saucepan, bring the milk to a boil over moderately high
heat. Remove from the heat and stir in the butter, 1/4 cup of the sugar and
the salt until dissolved. Let cool to lukewarm.
2. In a large bowl, sprinkle the yeast over the warm water. Set aside for
5 minutes. Whisk in the warm milk mixture, beaten eggs, ginger and nutmeg.
With a wooden spoon, stir in 4 cups of the flour until incorporated.
3. Dust a work surface with 1/4 cup of the flour. Turn out the dough and
knead for about 6 minutes, adding about 1/4 cup more flour by Tablespoons
to make a smooth, slightly sticky dough.
4. On the work surface, sprinkle the remaining 2 Tablespoons flour and 2
Tablespoons sugar over the cranberries and quickly knead them into the
dough. The dough will be sticky and wet. Transfer the dough to a lightly
greased large bowl and cover with plastic wrap. Let rise in a warm place
until doubled in bulk, about 40 minutes.
5. Lightly butter 2 large baking sheets. Turn the dough out onto a well-
floured surface and roll it out 1/2-inch thick. With a 2 1/2-inch biscuit
cutter, cut into rounds. Reroll the scraps and cut out more rounds. Plump
each round into a ball by pulling the edges under and pinching the dough at
the bottom. Place the rolls seam side down on the prepared baking sheets,
1 inch apart. Cover with a kitchen towel and let rest for 30 minutes.
6. Preheat the oven to 350 degrees F. Set the racks in the upper and
lower thirds of the oven. Bake the rolls for 10 minutes, then switch the
baking sheets and bake for 6 to 8 minutes longer until nicely browned.
Serve warm. (The rolls can also be cooled completely, sealed in sturdy
plastic bags and frozen for up to 1 month. Thaw before reheating.)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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