Hi Mike. Thanks for this. I've printed it out and may try it later.

Two questions. Did you bake with a lid on the pyrex pan? Our local
store sells those dried cranberries (that look basically like largish
dark red raisins) both sweetened and unsweetened. Which where yours?

Eric


mjd wrote:
> I just made some great cranberry walnut rolls for Thanksgiving (made 12
> - only 9 left - oh welll) using the NYT recipe.
>
> Here's the recipe:
>
> took basic NYT recipe w/ salt, 1/4 tsp yeast, 3 cups of flour, and 1
> 5/8 cup water.
>
> Let it rise for 18 hours.
>
> punched dough down and spread 2 tbsp of butter on dough, followed by 3
> tbsp of sugar, 3/4 cup chopped dried cranberries and 1/3 cup chopped
> walnuts. Kneaded mixture together on well floured board and divided
> into 12 pieces. Dusted each of the pieces into flour and placed them
> in a 9 x 13 inch pyrex pan. Rose for about 3 more hours (about 1 1/2 -
> not double.
>
> Cooked in 425 degree oven for 30 minutes until browned.
>
> Came out with a great open crumb / very chewy crust and slightly sweet.
>
>
>
> Hope some others try this.
>
> Mike D