Cranberry Rolls

• 1 cup half-and-half
• 1/4 cup sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cut into pieces
• 4 cups all-purpose flour
• 2 1/4-oz. packets rapid-rise yeast
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 cup chopped fresh cranberries
• 2 large eggs, beaten

1. In a pan over medium heat, stir half-and-half, sugar, salt and 4 Tbsp. butter until an instant-read thermometer reads 125u0b0F. In a bowl, mix flour, yeast and spices. Toss in cranberries. Stir in half-and-half mixture, then eggs, until a ball forms.
2. Turn dough out onto a floured surface; knead until smooth, about 5 minutes. Cover; let rest for 10 minutes. Line 2 baking sheets with parchment; mist with cooking spray. Divide dough into 24 pieces; shape into balls. Place on sheets. Cover and let rise for 30 minutes.
3. Preheat oven to 400u0b0F. Melt remaining 2 Tbsp. butter; brush onto rolls. Bake until golden, 15 to 20 minutes, switching sheets halfway through. Tap a roll on the bottom; it should sound hollow.

sugar, salt, unsalted butter, allpurpose, packets rapidrise, ground ginger, cinnamon, ground nutmeg, ground allspice, fresh cranberries, eggs

Taken from www.myrecipes.com/recipe/cranberry-rolls-0 (may not work)