I made these rolls for this past Thanksgiving and they were delicious. They were a little too dense, however. No, I take that back; the were super dense. Posted below is the recipe and the picture, though its not my picture. Thanks in advance if anyone has some ideas.

• 2 cups bread flour
• 1 cup whole wheat flour
• 2 Tbsp butter, at room temperature
• 1 cup water, lukewarm
• 2 tsp active dry yeast
• 2 tsp fine cane sugar
• 1.5 tsp salt
• 4.5 oz walnuts, toasted
• 2 oz dry cranberries

Steps:

• To toast the nuts, preheat your oven at 400 F.
• Place them on a baking sheet and toast for 10 mns.
• Remove to let them cool and chop coarsely.
• Sprinkle the yeast on top of 4 Tbsp lukewarm water and leave to froth for 5 mns.
• In a bowl, place the flour. Add the salt and sugar and mix together.
• Add the butter cut in pieces and mix.
• Make a well in the middle and pour the yeast. Mix with the tip of your fingers.
• Slowly add the rest of the water. Knead the dough with the palm of your hand until it is elastic and forms a ball.
• Cover and let rise in a warm part of the house, until it doubles in size.
• Add the nuts and cranberries and knead the dough again.
• Form small bread rolls (about 8 or 10, depending on the size, they will rise). Place them on a baking sheet and cover again to let rise for 30 mns.
• Preheat your oven at 410 F.
• Brush the rolls with some water and place in the oven for 20 mns or so. The rolls are ready when they have a nice golden color and sound hollow when tapped with your finger.
• Remove and let them cool on a cooling rack.