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Granny White
Spiced Cranberry Rolls
Makes About 2 Dozen Rolls
1
4
1
1
2
1
2
1
1
4
2
cup milk
Tablespoons unsalted butter
/4 cup plus 2 Tablespoons sugar
/2 teaspoon salt
packages (1/4 ounce each) active dry yeast
/4 cup warm water (110 to 115 degrees F)
eggs at room temperature, lightly beaten
/2 teaspoon ground ginger
/2 teaspoon freshly grated nutmeg
1/2 cups plus 2 Tablespoons all−purpose flour
/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.
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