Hi Eric -

I baked without a cover on the pyrex dish and w/ no steam in oven as I
didn't want a crusty exterior on these sweeter rolls. I used sweetened
dried cranberries instead of the unsweetened ones (I din't know you
could even purchase these). I would certainly try the unsweetened
ones instead but chop them up a bit and mix them with sugar (add an
ounce of sugar per ounce of dried cranberries) before adding them to
the bread.

Good luck.

Mike D.

Breadtopia wrote:
> 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