Cranberry Nut Breakfast Rolls
1/2 cup orange juice, strained
1/3 cup dried, unsweetened cranberries
1/4 cup butter, melted and cooled, plus 6 tbsp, softened
1 cup buttermilk
2 large eggs
3/4 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 spray
Zest of 1 orange, removed in strips and finely diced
1/2 cup heavy cream
For Icing:
2 cups powdered sugar
1/4 tsp pure orange extract
For the rolls, in a small saucepan, over medium high heat, bring 1/4 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 them stand 10 minutes. Strain
the berries, reserving the liquid. Set both aside. In the microwave or on the stove top
combine the melted butter and buttermilk and gently heat until warm (no more than
115 degrees). Transfer to a large mixing bowl. Add the eggs, 1/4 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, thinning to coat with oil. Cover with a damp cloth and let
rise until double, about 1 hour. Meanwhile, oil or spray tow 9 inch cake pans and set aside.
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 1/4 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. When ready to bake,
preheat the oven to 375 degrees. 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 1/4 cup heavy cream over each pan of rolls. Bake for 20 minutes, or until golden brown.
While the rolls are baking, prepare the icing. In a small bowl, combine the powdered sugar,
orange extract and 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 roll. Transfer the rolls to a plate and serve warm.
Makes 24 rolls.