Cranberry Walnut Rolls

I had this idea to make some sort of fluffy cranberry nut roll to serve at Thanksgiving, but every recipe I could find online used all sorts of milk and eggs. I decided to take a recipe from bonappetit.com and veganize it, and it turned out incredibly well. I probably ate 15 within the three days following thanksgiving.

Cranberry Nut Rolls:

3 1/2 cups bread flour

1 tbsp. light brown sugar

1 package yeast (dry)

1 1/2 tsp salt

1 1/2 cups almond milk (or any nondairy milk)

2 tbsp vegetable oil

1 egg worth of ener-g egg replacer

1 cup dried cranberries (unsweetened)

1 cup chopped walnuts

Combine flour, sugar, salt and yeast in the bowl of a stand mixer with paddle attachment. Warm the milk in a saucepan until lukewarm-add the oil and mix well. Add this mixture as well as the egg replacer to the flour bowl and combine, using a low speed. Add nut and cranberries and mix until a large ball forms. Dough should be slightly sticky and elastic, and should look like this!

The hard part is over! Now just knead the dough for about five minutes, adding more flour if needed, and put it in a lightly oiled bowl, covered, for about 2 hours.

When you come back to the dough, it will be a lot larger. Take the ball and break it into about 12 equally sized pieces. Roll these pieces into nice sphere shapes and place on a greased baking sheet. Cover and let stand another 1 1/2 hours. It's worth the wait!

Preheat your oven to 425 degrees, and when the dough is ready, bake the rolls for about 15 minutes or until golden brown. Enjoy!