Cranberry Knots

Total Time:
3 hr 40 min
3 hr 15 min
25 min

24 rolls

  • Basic Dinner-Roll Dough
  • 1/2 cup finely chopped dried cranberries
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon freshly grated nutmeg
  • Cooking spray
  • All-purpose flour, for dusting
  • 1 large egg, lightly beaten
  • Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins. Let rise as directed.

  • Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Roll each piece into a 7- to 8-inch-long rope. Tie each rope into a knot. Arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the knots with the beaten egg. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

  • Photograph by Ryan Liebe

Yeast Tips

Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast.

Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast.

Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps.

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