Kari's Cranberry Rolls, which although vegan, seemed perfect for my Christmas morning tradition of posh cheese on toast.
Christmas nut roast. It meant an emergency dash to the supermarket on my bike. Kari used a dough hook but I found it easy enough to knead the rolls by hand and this is the method I have written up below. I was pleased to be able to use an egg to glaze the rolls and then put it into the roast so there was no waste. Christmas eve was busy and at one stage I had to suggest E take Sylvia for a walk and take his time. I was relieved to get the rolls made by dinner time.
chestnut soup on Christmas Eve and took some to my mum and dad's place later so that we could snack on them in the evening with the leftover nut roast.
Previously on Green Gourmet Giraffe:
This time last year: Cinnamon Stars for Christmas
This time two years ago: Glögi by the tree
This time three years ago: Festive profiteroles with salad
This time four years ago: Christmas truffles and fruit salad
Cranberry nut rolls
Makes 12-16 rolls
Adapted from Bon Appetit via Tracey and Kari
1 cup walnuts, roughly chopped
3 1/2 cups bread flour
1 tbsp brown sugar
1 1/2 tsp dried yeast
1 1/2 tsp salt
1 1/2 cups milk (I substituted 1/2 cup sour cream)
2 tbsp oil
1 cup dried cranberries
extra flour for kneading
olive oil for rolls
eggwash for baking
Dry fry the walnuts in a small frying pan.
Cover with dry tea towel and leave for about 1 1/2 hours or until risen to 1 1/2 size. I think mine too a little less time. While rolls are rising, preheat oven to 200 C. When rolls are risen, glaze with eggwash and bake for 15-20 minutes (I let mine bake for 20 minutes) or until golden brown.
Elvis Christmas Peace (Daily Mail on Sunday freebie): Elvis Presley
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