Cranberry Eggnog Rolls - flour

Method

• Prep time includes rise time.
• In a large mixing bowl combine 1 1/2 cups all-purpose flour, whole wheat flour, and active dry yeast; set aside.
• In a medium saucepan heat and stir eggnog, water, granulated sugar, butter, and salt until warm (120 degree to 130 degree) and butter almost melts.
• Add to flour mixture.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes more.
• Using a spoon, stir in an additional 1 1/4 cups all-purpose flour.
• Turn out onto a lightly floured surface.
• Knead in enough additional flour (up to 1 cup) to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
• Shape into a ball.
• Place in a greased bowl, turn once.
• Cover; let rise in a warm place until double (about 45 to 60 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest 10 minutes.
• Meanwhile, in a saucepan heat together brown sugar, butter, and eggnog until mixture bubbles.
• Pour into an ungreased 13x9 inch baking pan.
• Sprinkle with cranberries and walnuts.
• On a lightly floured surface roll dough to a 15x12 inch rectangle.
• Spread with softened butter.
• Sprinkle with mixture of sugar, ground nutmeg, and ground cinnamon.
• Roll up loosely, starting at a short side.
• Moisten and seal edge.
• Cut roll into twelve 1 inch slices.
• Place, cut side down, on top of brown sugar mixture.
• Cover and let rise in a warm place until nearly double (30 to 40 minutes).
• Preheat oven to 350 degrees.
• Bake about 30 minutes or until golden brown.
• If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.
• Remove from oven.
• Let stand 5 minutes on wire rack.
• Invert to remove from pan.
• Cool slightly or completely.