For our second post in our Thanksgiving series, Meryl has whipped up some delicious Ein Dussel Cranberry Pecan Rolls.
The malty Ein Dussel lends sweetness to these yeasted dinner rolls- an impressive dish to bring to any potluck holiday meal. You might want to make a double batch- these disappear quickly! These keep several days after being made (store in a plastic bag once completely cooled).
This recipe is adapted from a recipe for Black Pepper Cheddar Beer Bread from The Little Epicurean.
Makes 12 rolls
- 1 Tbsp (9 g) active dry yeast
- 2 tsp granulated sugar
- 1/2 cup warm water, 110 degrees F* see note
- 2/3 cup Springdale Ein Dussel Beer
- 2 Tbsp (27 g) light brown sugar, packed
- 2 Tbsp (28 g) melted butter, cooled
- 3 1/2 cups (420 g) unbleached bread flour
- 1 tsp kosher salt
- ⅓ cup dried cranberries
- ⅓ cup pecans, chopped
- Egg wash (1 egg mixed with 1 tablespoon milk and a pinch of sugar)
- In a small bowl, stir white sugar into warm water until dissolved and sprinkle yeast over top. While yeast is hydrating, combine the beer, brown sugar, and the melted butter together in the bowl of a stand mixer. Whisk to combine.
- Once yeast mixture is bubbly, add to beer mixture and stir to combine.
- In a separate bowl, combine flour and salt.
- Add half of the flour to beer and yeast mixture. Mix on low with the dough hook attachment until dough comes together. Add the rest of the flour, then the nuts and cranberries.
- Mix on low speed until dough forms into a ball.
- Knead on medium low speed for about 3 minutes until dough is fairly elastic and is not sticking to the bowl.
- Move dough to a large bowl spritzed with cooking spray. Cover, and set in a warm spot for 50-55 minutes until dough has risen and doubled in volume.
- Remove from bowl onto lightly floured countertop and punch dough down so it is managable. Separate dough into 12 equal portions. (If you used a scale to portion them out, each one should be roughly 75 grams).
- Preheat oven to 350 degrees.
- Shape dough into balls. Make neat round balls by pinching and pulling the dough around and under and placing the dough ball down on the seam.
- Place dough balls on a baking sheet lined with parchment paper. Leave about 1.5 inches all around each dough ball if you don’t want them to touch while baking. Cover with plastic wrap or a clean dry dishtowel. Let dough rest for 35 minutes until risen and plump.
- Brush egg wash over the tops of the rolls.
- Bake on the middle rack for 30 minutes total, rotating pan after 15 minutes. Let rest 5 minutes before removing from pan.
*Note- Don’t have a thermometer? No worries. Your hottest tap water will be fine.