Cranberry Walnut Rolls

These whole wheat cranberry walnut rolls are healthy, delicious and satisfying.

You can enjoy them as is or slice them for mini sandwiches. Turkey, provolone and arugula would be my choice and I think I just might know where to find some leftover turkey in a few weeks.

Cranberry Walnut Rolls
(Makes 18 to 24 rolls)

1 1/2 cups warm water
1 tablespoons active dry yeast
2 tablespoons sugar
1 teaspoon salt
2 cups all-purpose flour
2 to 2 1/2 cups whole wheat flour
1 cup dried cranberries
2/3 cup walnuts, roughly chopped

In a large bowl combine the warm water, yeast and sugar. Let this set for 5 minutes.

Add the salt and two cups of flour and mix well.  Add the whole wheat flour 1/2 a cup at a time until a soft dough forms.

Add the dried cranberries and walnuts and knead them into the dough. Keep kneading until the dough is smooth and elastic.

The dough before rising.

Cover the dough and let it rise in a warm spot for one to two hours or until double in bulk. Punch the dough down and divide it into 18 to 24 even-sized pieces. Shape the pieces into a smooth round and place on parchment lined baking sheets. Cover the buns with plastic wrap and let them rise for 1 hour.

Preheat oven to 450 degrees and set aside a 1/2 cup of water.

When the buns are ready to bake, place them in the oven and underneath toss in the 1/2 cup of water. Immediately close the door and leave it closed during baking so that the steam doesn't escape. This method gives the rolls a nice crisp crust.

As soon as the oven door is closed, reduce the temperature to 400 degrees and bake for 18 to 22 minutes or until the buns are a dark golden brown color.