Cranberry Orange Anadama Rolls

Title:
Cranberry Orange Anadama Rolls

Yield:
18 Servings

Categories:
Bread,
Low-Fat,
Rolls




Ingredients:





 1 1/2 c  Cranberry juice


   1/2 c  Yellow cornmeal


     4 tb Unsalted butter; at room


          -temp


   1/3 c  Dark molasses


     2 tb Dark molasses


     1 tb Salt


     1 pk Dry yeast


   1/2 c  Warm water


     1 c  Whole-wheat flour


 2 1/2 c  Cranberries; fresh, whole


          Zest of 1 orange; grated


     4 c  All-purpose flour; up to 5


          -cups


     1    Egg; lightly beat w/ 1 T


          Additional cornmeal for tops


          -of rolls






 In a small saucepan, heat cranberry juice to a simmer and gradually stir in


 the cornmeal [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 c of molasses [I used 1/4c] 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 cornmeal 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 enought to make it manageable.] Knead for 10 minutes until smoothe


 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 diam. Place 2" apart on


 lightly greased cookie sheets. Let rise in a warm spot until doubled in


 bulk, 30-45 minutes.


 


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


 lightly with cornmeal. 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.


 NOTES : Cal 207.3 Total Fat 3.5g Sat Fat 1.8g Carb 39.6g Fib 1.8g Pro 4.7g


 Sod 124mg CFF 15%


 


 Recipe by: The New Carry-Out Cuisine by Phyllis Meras


 


 Posted to EAT-LF Digest by Reggie Dwork 
on Oct 06,


 1998, converted by MM_Buster v2.0l.