*  Exported from  MasterCook  *
 
                       Cranberry-Orange Anadama Rolls
 
 Recipe By     : The New Carry-Out Cuisine by Phyllis Meras
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Low Fat
                 Yeast Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          cranberry juice
      1/2  cup           yellow cornmeal
    4      tablespoons   unsalted butter  -- at room temp
      1/3  cup           dark molasses
    2      tablespoons   dark molasses
    1      t             salt
    1      package       dry yeast
      1/2  c             warm water
    1      c             whole-wheat flour
    2 1/2  c             cranberries  -- fresh, whole
                         zest of 1 orange, grated
    4      c             all-purpose flour  -- up to 5 cups
    1                    egg  -- lightly beat w/ 1 T
                         Additional cornmeal for tops of rolls
 
 In a small saucepan, heat cranberry juice to a simmer and
 gradually stir in the cornmeal [whisk constantly to avoid
 lumps]. Reduce heat to low and stir the mixture continuously
 with a wooden spoon [whisk] until the mixture is thick and
 smooth like porridge, 5 to 7 minutes [this took more like 10
 minutes, and there were still lumps, but they were incorporated
 when the dough was mixed together later]. Add 1/3 c of molasses
 [I used 1/4c] and the salt and set aside to cool to lukewarm.
 
 Meanwhile, dissolove yeast in lukewarm water in a large mixing
 bowl for 10 minutes. Stir in the whole wheat flour and the cooled cornmeal 
  mixture.
 
 Place cranberries, orange zest and remaining molasses [I left
 out this molasses] in a food processor and pulse several times
 until berries are coarsely chopped (or chop by hand). Add to
 dough mixture and stir thoroughly. Add the all-purpose flour
 to make a soft dough. [I added more than 5 cups and it was
 still sticky--keep in mind it will stay sticky, and just add
 enought to make it manageable.] Knead for 10 minutes until
 smoothe and elastic. Place in a greased bowl, turn to grease
 the top, and cover. Let rise in a warm place until doubled
 in bulk, about 1 1/2 hours [I put it in the refrigerator at
 this point and finished them the next morning].
 
 Punch down and turn out onto a lightly floured surface. Tear
 off pieces of the dough and shape into smooth balls, about 2
 in diam. Place 2 apart on lightly greased cookie sheets. Let rise
 in a warm spot until doubled in bulk, 30-45 minutes.
 
 Preheat oven to 375F. Brush all over with the egg wash and sprinkle
 tops lightly with cornmeal. Bake 20 minutes or until golden
 brown.
 
 Note:  The book says this yields 18 rolls. I made dough balls
 the size of golf balls and ended up with about 30 rolls the
 size of small dinner rolls.
 
 
                    
 
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