Cranberry Walnut Rolls

The dried cranberry and mixed of walnuts give this bread rolls and flavorful taste even when left overnight and heated up in the oven. The inside were still soft and the top has a hard crunch with almond shaves.

Ingredients:

1/2 cup coarsely chopped walnuts
1 1/2 + 1/4 cup bread flour or more
1 tsp tbsp light brown sugar
3/4 tsp instant yeast
1/2 tsp salt
3/4 cup whole milk
1 tbsp shortening or vegetable oil
1 egg
1/2 cup dried cranberries, chopped
1 egg for glaze
raw/turbinado sugar for sprinkling on top of bread (uses shaved almonds instead)

Directions:

1. Toast nuts in dry skillet set over medium heat for 5 minutes or until fragrant. Set aside to cool.
2. Metal bowl:  Sift bread flour, combine with brown sugar, yeast and salt and mix well with spatula.
3. Jug - warm milk in microwave oven until thermometer registers 95 degF. Whisk in oil and egg.
4. Pour milk mixture into the flour mixture and using spatula, stir in a circular motion until all combine and comes together in a sticky dough.
5. add in dried fruits and nuts.
6. Continue to knead for about 15 minutes until it forms a smooth dough. It should clears the sides of the bowl and clings to the bottom.
7. Spray a large bowl with nonstick cooking spray and leave the dough, covered in plastic wrap to let rise until nearly doubled in volume, about 2 hours.
8. Using baking cups (cupcake cups or muffin cup), Divide the dough into 12 equal pieces or weigh them and divide them accordingly. Working with one piece of dough at a time, shape it into a ball and place into the baking cups. Repeat with all dough. Spray the rolls with nonstick cooking spray then cover again loosely this time with plastic wrap. Let them rise for about 1-2 hours.
9. Preheat oven to 180 degC and bake the rolls for 20 minutes or until the rolls are golden on top and slightly firm to the touch.
10. Cool completely on wire rack. They can be kept freeze for up to 2 weeks. Defrost at room temperature and reheat at 160 degC for about 10 minutes before serving.

Recipe from Bon Appetit, November 2009 (via epicurious)