Cranberry orange anadama rolls

18 Servings

Ingredients

Quantity Ingredient
1½ cup Cranberry juice
½ cup Yellow cornmeal
4 tablespoons Unsalted butter; at room temp
⅓ cup Dark molasses
2 tablespoons Dark molasses
1 tablespoon Salt
1 pack Dry yeast
½ cup Warm water
1 cup Whole-wheat flour
2½ cup Cranberries; fresh, whole
Zest of 1 orange; grated
4 cups All-purpose flour; up to 5 cups
1 Egg; lightly beat w/ 1 T
Additional cornmeal for tops of rolls

Directions

In a small saucepan, heat cranberry juice to a simmer and gradually stir in the cornmeal [whisk constantly to avoid lumps]. Reduce heat to low and stir the mixture continuously with a wooden spoon [whisk] until the mixture is thick and smooth like porridge, 5 to 7 minutes [this took more like 10 minutes, and there were still lumps, but they were incorporated when the dough was mixed together later]. Add ⅓ c of molasses [I used 1/4c] and the salt and set aside to cool to lukewarm.

Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10 minutes. Stir in the whole wheat flour and the cooled cornmeal mixture.

Place cranberries, orange zest and remaining molasses [I left out this molasses] in a food processor and pulse several times until berries are coarsely chopped (or chop by hand). Add to dough mixture and stir thoroughly. Add the all-purpose flour to make a soft dough. [I added more than 5 cups and it was still sticky--keep in mind it will stay sticky, and just add enought to make it manageable.] Knead for 10 minutes until smoothe and elastic. Place in a greased bowl, turn to grease the top, and cover.

Let rise in a warm place until doubled in bulk, about 1½ hours [I put it in the refrigerator at this point and finished them the next morning].

Punch down and turn out onto a lightly floured surface. Tear off pieces of the dough and shape into smooth balls, about 2" in diam. Place 2" apart on lightly greased cookie sheets. Let rise in a warm spot until doubled in bulk, 30-45 minutes.

Preheat oven to 375F. Brush all over with the egg wash and sprinkle tops lightly with cornmeal. Bake 20 minutes or until golden brown.

Note: The book says this yields 18 rolls. I made dough balls the size of golf balls and ended up with about 30 rolls the size of small dinner rolls.

NOTES : Cal 207.3 Total Fat 3.5g Sat Fat 1.8g Carb 39.6g Fib 1.8g Pro 4.7g Sod 124mg CFF 15%

Recipe by: The New Carry-Out Cuisine by Phyllis Meras Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Oct 06, 1998, converted by MM_Buster v2.0l.

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