orange-cranberry buttermilk rolls:
The basic method is described here: https://www.nytimes.com/2007/
The recipe theoretically makes 3- 1 1/2lb loaves; I instead made plum-sized balls of dough and bunched them together in a pan. You could do smaller batches in a brownie pan or pie plate. If you don't use the dough all at once, it will keep for a week in the fridge in a lidded container.
- 2 C lukewarm water
- 1 C buttermilk
- 1 1/2 Tbsp yeast (1 1/2 packets)
- 1 1/2 Tbsp salt
- 1/3 C white sugar
- 6 1/2 C AP flour
- 1 C (or so) dried cranberries
- zest from two large organic oranges
- butter or something to grease the pan (I usually use this stuff: http://www.amazon.com/
Shape the dough, and put it in your greased baking pan. Allow to rise for at least an hour (up to about 4 hours should be fine - 2 hours or so is ideal). Twenty minutes before you're going to bake the rolls, preheat the oven to 375F. Bake the rolls on a center rack for 30-45 minutes, until golden brown.