Cranberry Pecan Rolls
Cranberries add a balanced touch of tart and sweet, while the toasted pecans impart a richness and aroma to these Cranberry Pecan Rolls. A short pre-ferment of the poolish also enhances the flavor of these hearty rolls and extends their shelf life. Perfect for Thanksgiving dinner and throughout the holiday season, they're also delicious for breakfast the morning after your big feast, slathered with homemade cultured butter and some jam or leftover cranberry sauce.
6 ½ hours
Brød & Taylor Equipment:
- 120g (1 cup) Bread flour
- 120g (½ cup) Water
- 0.8g (¼ tsp) Instant yeast
- All poolish (above)
- 236g (1 cup) Water
- 300g (2 ½ cups) Bread flour
- 50g (heaping ⅓ cup) Whole wheat flour
- 10g (2 tsp) Kosher salt
- 3.5g (1 ¼ tsp) Instant yeast
- 72g (½ cup) Dried cranberries
- 57g (½ cup) Pecans, toasted & chopped
- Set up the proofer: Set the proofer to 78°F (25°C) and put the water tray in the middle of the warming plate. Pour ¼ C (60 ml) water into the tray and place the rack on top of the tray.
- Mix the poolish: In a medium bowl, use the dough whisk to thoroughly combine the flour, water, and yeast. Place in the proofer and allow to rest for 4 hours until it doubles in size and is bubbly.
- Mix the dough: Combine all of the dough ingredients- except for the cranberries and pecans. If mixing with a stand mixer: Using a dough hook, mix about 6 minutes on medium speed. After the 6 minutes, gently mix in the cranberries and pecans until they are evenly distributed. If mixing by hand: Slap and fold the dough for 8 minutes. Allow the dough to rest for a few minutes and then gently stretch out the dough into a thin rectangle. Sprinkle the dried cranberries and pecans over the dough. Fold the left and right sides of the dough in toward the center (like folding a letter) and then roll up the dough to create a round shape.
- Bulk ferment: Place into a medium bowl and place in the proofer for 75 to 90 minutes, or until doubled in volume.
- Divide & shape: Turn the dough out onto a lightly floured surface and divide into 9 equal portions (about 100g each). Shape each piece into a round ball. Place the rounds into a greased 9” square pan. (Line the pan with parchment if desired for easier release.)
- Final proof: Place back into the proofer and let the dough rise for 60 to 75 minutes minutes, or until almost doubled in size. Near the end of the proofing time, preheat the oven to 450°F (232°C).
- Bake: Bake the rolls at 450°F (232°C) for 18 to 20 minutes. Brush with melted butter if desired.