I was just trying to find this recipe so I could make my shopping list for the week, and it looks like I somehow neglected to post it here. I made this last year for Thanksgiving, and actually ended up baking another big batch the next day to eat with our leftovers. It's a tweaked version of the raisin bread recipe from
Artisan Bread in Five Minutes.
orange-cranberry buttermilk rolls:
The basic method is described here:
https://www.nytimes.com/2007/11/21/dining/211brex.html
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.
Mix all the dry ingredients together. Mix in the
cranberries
and orange zest. Mix in the liquids; keep going until ALL the flour is
incorporated. Cover loosely and allow to rise until the dough rises
and collapses (or at least flattens on top): 2-5 hours. (It's much
easier to use the dough when it's allowed to cool in the fridge
overnight, but you can go on to the next step right away if you need
to.)
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.
