Snack

17 10 25 Butternut Cranberry Rolls (18 x 174 cal) is for Snack.

17 10 25 Butternut Cranberry Rolls (18 x 174 cal) takes several minutes to prepare.

17 10 25 Butternut Cranberry Rolls (18 x 174 cal) takes several minutes to cook.

17 10 25 Butternut Cranberry Rolls (18 x 174 cal) makes 18 servings.

The ingredients for 17 10 25 Butternut Cranberry Rolls (18 x 174 cal) are:

60 Milk, nonfat
0.50 tsp Coriander seed
1 tsp Ginger, ground
10 Salt
100 Orange Juice
1 tsp Orange Peel
280 Butternut Squash
80 Water, tap
20 Molasses, blackstrap
30 Powdered Sugar
20 Maple Syrup
300 Wheat flour, white, bread, enriched
1 gram(s) Active Dry Yeast
30 gram Milk, dry, non-fat, instant with added Vitamins A and D
112 gram(s) Rye - kernels
290 grams Cranberries
250 grams Flour, whole grain
0.5 pat (1" sq, 1/3" high) Butter, unsalted
118 grams Half and Half Cream

Here is how you make 17 10 25 Butternut Cranberry Rolls (18 x 174 cal):

Levain: 180g of rye @ 80% hydrationPoolish: 200g (100g of hard red wheat with 100g of half and half and 1/16 tsp of ADY) fermented for 6 hoursSoak: 300g of AP and 150g of hard red with 280g of roasted butternut squash, 30g of milk powder, 5g of white rye malt, 6g of chocolate rye malt, 20g of blackstrap, 20g of maple syrup, tsp each of orange zest and ground ginger, 1/2 tsp of ground coriander seed, 10g salt, and 60g of skim milkFinal dough: knead together levain, poolish, soak, 1/16 tsp of ADYFilling: 290g of cranberries, 100g of orange juice, and 30g of powdered sugar simmered over medium heat until about half of the cranberries have split. Stir in orange zest, then allow to completely cool.Use stop/start kneading for 2 to 3 rounds until well mixed, then bulk ferment at room temperature with stretch-and-folds at 30 minute intervals for about 2 hours, or until dough is starting to feel puffy, then cover and refrigerate overnight.Next day, remove from fridge and empty on to rolling mat and press roughly flat with fingers. Divide in to 2 or 3 pieces if want to make rolling easier. Cover and let warm up for 20-30 minutes, then use rolling pin to roll in to rectangle with enough combined width for each roll to be 1 to 1-1/2" wide. Spread filling evenly over top, then roll tightly. Use dental floss to slice in to even rolls, and place on to buttered baking sheet.Cover and allow to rise at room temperature until about doubled in volume and feel very airy and puffy.Preheat oven to 400 degrees. Brush tops of rolls with half and half, turn oven down to 375 and bake for 35 to 40 minutes until golden brown on top. Allow to cool in pan for about 10 minutes, then turn out on rack to cool completely.Serving Size:?18

The nutritional information for 17 10 25 Butternut Cranberry Rolls (18 x 174 cal) is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 173.6

• Total Fat: 1.6 g
• Cholesterol: 3.3 mg
• Sodium: 231.8 mg
• Total Carbs: 35.2 g
• Dietary Fiber: 4.3 g
• Protein: 6.0 g