Cranberry-Orange Anadama Rolls

* Exported from MasterCook *

Cranberry-Orange Anadama Rolls

Recipe By : The New Carry-Out Cuisine by Phyllis Meras
Serving Size : 1 Preparation Time :0:00
Categories : Breads Low Fat
Yeast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups cranberry juice
1/2 cup yellow cornmeal
4 tablespoons unsalted butter -- at room temp
1/3 cup dark molasses
2 tablespoons dark molasses
1 t salt
1 package dry yeast
1/2 c warm water
1 c whole-wheat flour
2 1/2 c cranberries -- fresh, whole
zest of 1 orange, grated
4 c all-purpose flour -- up to 5 cups
1 egg -- lightly beat w/ 1 T
Additional cornmeal for tops of rolls

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 1/3 c of molasses
[I used 1/4c] and the salt and set aside to cool to lukewarm.

Meanwhile, dissolove 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 1 1/2 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.




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