Zesty Cranberry Nut Sweet Rolls
1/3 cup sweetened dried cranberries
1/4 cup orange juice
1/4 cup butter
1 cup buttermilk
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 butter (softened)
zest of one orange finely diced
1/2 cup sugar
1/2 cup heavy cream
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). Place in mixing bowl; add eggs, sugar, salt, and yeast. Mix. Add
flour and knead until smooth and elastic. Add nuts and cranberries; and
distribute evenly throughout the dough. Shape into a ball and place in a greased
bowl. Turn dough over to coat. Cover with damp cloth and let rise until double -
about 1 hour. Divide in half.
Roll one half into a 12" x 8" rectangle. Smooth 3 tablespoons softened butter on
dough. Sprinkle with one-half of the orange zest and 1/4 cup sugar. Roll up from
long side. Seal seam. Cut 12 even slices. Place rolls cut side down into greased
9" x 1 1/2" round baking pan. Repeat with remaining dough. Cover. (Each pan of
rolls can be refrigerated at this point for up to four days.) Let rise till
double - 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.