Cranberry Pecan Rolls

I made this recipe this afternoon on a whim. I had seen it in Bon Appetit's November issue and thought, "Those sound good." While nursing the babe the other day, I was flipping through the magazine again and saw that I had dog-eared the page these were on. I decided why not. If they made too many for us to eat, I'd show up on Thanksgiving at my in-laws with these in hand.

I won't be doing that. I don't thing there will be a single roll left by then. These are not just good, but freakin' good. I think I've eaten three this evening (or maybe four?). Everyone loved them. If you want to play with this recipe and make them more healthy, substitute some whole wheat flour for the bread flour.

Go ahead, make these tomorrow. They'll be perfect to serve on Thanksgiving--either at your table or the table you are going to.

Roasting the pecans

Cranberry Pecan Rolls
adapted from Bon Appetit magazine

1 c coarsely chopped pecans (or walnuts if you are not in the South)
1 1/2 c milk, warmed to 100 - 110 degrees Fahrenheit
1 1/2 t yeast
1 T brown sugar, packed
3 1/2 c (and possibly more) bread flour
1 1/2 t salt
2 T vegetable oil
1 large egg
1 c dried cranberries (use the sweetened ones)

1 lg egg, beaten for glaze
Turbinado sugar (optional)

Stir nuts in dry skillet over medium heat until toasted, about 5 minutes. (The easiest way to tell these are done is to smell them. When they are toasted, they will smell very fragrant, but not burnt.) Remove from heat and allow to cool.

Add yeast to milk and stir in brown sugar in a large mixing bowl. Allow to stand for 5 minutes or until the yeast has dissolved and is bubbly. Add 3 1/2 c bread flour, salt, oil, and egg. Mix with an electric mixer using a dough hook until a coarse ball forms. Add cranberries and cooled pecans. Mix dough until it is smooth and elastic. It should be slightly tacky (but not sticky). If dough is too sticky, add flour by tablespoonfuls. Remove from mixture and knead briefly on a floured surface to bring dough to a ball. Place in an large oiled bowl, turning to coat dough with oil. Cover with plastic wrap and set in a warm place to rise, until dough has doubled in size, about 1 1/2 - 2 hours.

Transfer dough to an unfloured surface. Divide dough into 12 - 18 equal sized pieces (if you divide it into 12 pieces, the rolls will be HUGE!! Divided into 18 pieces, the rolls are still generous in size). Form each piece into a ball, rolling briefly on unfloured surface (remember making play dough balls? Same idea). Place rolls on a parchment lined baking sheet, spacing them apart to give them a chance to rise (if more than 12 rolls, use two baking sheets). Cover loosely with plastic wrap and allow to rise until 1 1/2 times original size. Brush rolls with egg glaze and sprinkle lightly with turbinado sugar. Let rise while oven preheats to 425 degrees.

Place rolls in the oven and reduce oven temperature to 400 degrees. Bake 7 minutes. Rotate baking pans. Bake another 8 minutes or until rolls are golden and slightly firm to touch. Cool completely on a rack.