Cranberry and Walnut Rolls

Instructions

1. 1

   Combine warm milk, yeast, and a pinch of caster sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the mixture doesn't foam, your yeast may be expired—start fresh.

2. 2

   In a large mixing bowl, combine flour and salt. Create a well in the centre and pour in the yeast mixture, egg, remaining sugar, and 40g softened butter. Mix until a shaggy dough forms, then knead for 8-10 minutes by hand or with a stand mixer until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable—add flour gradually if it's too wet.

3. 3

   Shape the dough into a ball, place in a greased bowl, cover with cling film, and let rise in a warm spot for 60 minutes until doubled in size.

   Tip: An oven with just the light on creates an ideal warm environment for rising.

4. 4

   Punch down the dough and roll it out into a 30cm × 25cm rectangle on a lightly floured surface.

   Tip: Use a ruler or measuring tape to keep your rectangle even.

5. 5

   Spread the remaining 20g softened butter over the entire rectangle. In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the butter. Scatter chopped cranberries and walnuts across the surface, pressing gently so they stick.

   Tip: Reserve a small handful of walnuts to press onto the tops of the rolls before baking for visual appeal.

6. 6

   Starting from a long edge, tightly roll the rectangle into a log. Using a sharp knife, cut the log into 8 equal rolls and arrange them cut-side up in a greased 9-inch square baking tin, leaving space between each roll.

   Tip: Use dental floss for clean, easy cuts if your knife tends to compress the dough.

7. 7

   Cover the tin loosely with cling film and let the rolls rise for 30 minutes in a warm spot until puffy and touching.

   Tip: They should be soft to the touch but still hold their shape.

8. 8

   Preheat your oven to 190°C. Bake the rolls for 22-25 minutes until golden brown on top. The rolls should sound slightly hollow when tapped.

   Tip: Cover with foil if the tops brown too quickly.

9. 9

   While the rolls bake, whisk together icing sugar and milk until smooth and pourable. Once the rolls come out of the oven, drizzle the glaze over the warm rolls and allow to set for 10 minutes before serving.

   Tip: The warm rolls will help the glaze set into a light coating.