- 16
Ingredients
- 4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
- 1 1/2 teaspoons salt
- 1 tablespoon instant yeast
- 1 cup (8 ounces) canned pumpkin or squash
- 2 large eggs
- 1/4 cup (2 ounces) water
- 1/4 cup (2 ounces) soft butter
- 3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
- 1/4 cup (1 1/2 ounces) diced crystallized ginger
Preparation
Step 1
Mix and knead all of the dough ingredients except the fruit and crystallized ginger - by hand, mixer, or bread machine - until you've made a soft, fairly smooth dough. Right at the end, knead in the fruit and crystallized ginger; save out 16 cranberries, to use as a garnish. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.
Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces. Roll each piece into a ball. Place rolls onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.
Use a pair of scissors to gently snip an "X" into the top of each roll; be careful, as you don't want to totally deflate the rolls (they'll inevitably settle a bit as you snip). Set a dried cranberry into each opening. Bake the rolls in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned and a cake tester inserted in the center of one comes out clean. Remove them from the oven, set them on a rack, and brush with melted butter, if desired.