Cranberry Nut Rolls

Step 1: In a dry skillet over medium heat add the walnuts and stir until toasted (5 minutes). Let cool.

Step 2: In a large bowl of an electric mixer fitted with the paddle attachment mix the flour and next 3 ingredients (-yeast). Warm milk in a saucepan over low heat until milk registered 95 degrees F.. Add oil and remove from heat. Add milk mixture and 1 egg to flour mixture. Mix on low speed (1 minute) until coarse ball forms. Add nuts and cranberries. Replace paddle attachment on mixer with dough hook. Mix dough on low speed until smooth, elastic and slightly tacky, adding more flour by tablespoons as needed (under 5 minutes). Transfer dough to floured surface and knead for 2 minutes.

Step 3: Lightly oil a large bowl. Shape dough into a ball; place in prepared bowl, turning to coat with oil. Cover with plastic wrap; let dough rise at room temperature until doubled (1 1/2 to 2 hours).

Step 4: Line a rimmed baking sheet with parchment paper. Transfer dough to unfolded surface; divide into 12 equal pieces. Using a cupped hand, roll and rotate 1 dough pieces firmly on work surface until dough piece pops into cupped had as smooth round ball -- 6 rotations. Repeat with remaining dough pieces.

Step 5: Transfer rolls to prepared baking sheet, spacing apart. Spray rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1 1/2 times original is (1 1/2 hours). Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.

Step 6: Preheat oven to 425 degrees F.

Step 7: Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; bake rolls until golden and slightly firm to the touch (8 minutes). Cool completely on rack.

Step 8: ****To do ahead, wrap rolls in foil, then enclose in readable plastic bag and freeze up to 2 weeks. Thaw rolls at room temperature. If desired, rewarm rolls wrapped in foil in 350 degree F oven for 10 minutes.