Cranberry Eggnog Rolls
- In a large mixing bowl combine 1-1/2 cups all-purpose flour, whole wheat flour, and active dry yeast; set aside.
- In a medium saucepan heat and stir eggnog, water, granulated sugar, butter, and salt until warm (120 degree F to 130 degree F) and butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more. Using a spoon, stir in an additional 1-1/4 cups all-purpose flour. Turn out onto a lightly floured surface. Knead in enough additional flour (up to 1 cup) to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover; let rise in a warm place until double (about 45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
- Meanwhile, in a saucepan heat together brown sugar, butter, and eggnog until mixture bubbles. Pour into an ungreased 13x9x2-inch baking pan. Sprinkle with cranberries and walnuts.
- On a lightly floured surface roll dough to a 15x12-inch rectangle. Spread with softened butter. Sprinkle with mixture of sugar, ground nutmeg, and ground cinnamon. Roll up loosely, starting at a short side. Moisten and seal edge. Cut roll into twelve 1-inch slices. Place, cut side down, on top of brown sugar mixture. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
- Preheat oven to 350 degree F. Bake about 30 minutes or until golden brown. If necessary, cover loosely with foil the last 5 minutes of baking. Remove from oven. Let stand 5 minutes on wire rack. Invert to remove from pan. Cool slightly or completely. Makes 12 rolls.
Nutrition Facts (Cranberry Eggnog Rolls)
- Per serving:
- 265 kcal cal.,
- 19 g fat
- (8 g sat. fat,
- 93 mg chol.,
- 195 mg sodium,
- 20 g carb.,
- 0 g fiber,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet