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Print this Recipe    Cranberry Rolls

SPICED CRANBERRY ROLLS
Makes About 2 Dozen Rolls

1 cup milk
4 Tablespoons unsalted butter
1/4 cup plus 2 Tablespoons sugar
1/2 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110 to 115 degrees F)
2 eggs at room temperature, lightly beaten
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
4 1/2 cups plus 2 Tablespoons all-purpose flour
2/3 cup chopped fresh cranberries

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.

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.

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.

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.

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.

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.

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