*  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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Cranberry juice
     1/2  c             Yellow corn meal
   4      tb            Unsalted butter -- room temperature
     1/3  c             Dark molasses -- +2 tb, divided
   1      ts            Salt
   1      pkg           Dry yeast
     1/2  c             Water -- warm
   1      c             Whole-wheat flour
   2 1/2  c             Fresh whole cranberries
   1                    Orange; zest of, grated
   4      c             All-purpose flour -- up to 5 c
   1                    Egg -- lightly beat, with:
   1      tb            Additional corn meal; for tops of rolls

In a small saucepan, heat cranberry juice to a simmer and gradually
stir in the corn meal (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 cup of molasses (I used 1/4 cup) and the salt and set aside to
cool to lukewarm.

Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl
for 10 minutes. Stir in the whole wheat flour and the cooled corn
meal 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 enough to make it manageable.) Knead
for 10 minutes until smooth 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
diameter. Place 2" apart on lightly greased cookie sheets. Let rise
in a warm spot until doubled in bulk, 30 to 45 minutes.

Preheat oven to 375°F. Brush all over with the egg wash and sprinkle
tops lightly with corn meal. 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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