With walnuts, pears and garlic, Anna Pettigrew works some Yuletide magic guaranteed to bring a sparkle to the festive season

Anna Pettigrew

MAKE IT SPECIAL

WALNUT, CRANBERRY & RYE ROLLS

Inject a little Christmas flavour into your dinner with these rustic walnut and cranberry rolls. Delicious just with butter.

MAKES 16-20 small rolls

Preparation time: 2½ hours

Cooking time: 15 minutes

■ 1 tsp dry yeast

■ 350g/12oz strong wholemeal flour

■ 100g/4oz strong white flour

■ 50g/1oz rye flour

■ 2 tbsp maple syrup

■ 2 tbsp oil

■ 1 tsp salt

■ 320ml water

■ 50g/1oz walnuts

■ 50g/1oz cranberries

1. With your fingers, mix the flours, salt and dried yeast in a large bowl.

2. Add the water, syrup and the oil to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.

3. Turn the dough out on to a floured work surface and knead for 10-15 minutes, or until the dough is elastic and smooth.

4. Return the dough to the bowl and cover with a clean damp tea towel. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.

5. When the dough has risen, return it to a floured work surface and knock it back (remove the air by kneading the dough with the heel of your hand), and knead in the walnuts and cranberries.

6. Form a long sausage shape, and cut 16 triangle-shaped rolls with a sharp knife. Place the rolls on a baking tray. Cover the tray with a tea towel and set aside for 30 minutes.

7. Preheat oven to 220C/fan 200/gas 7.

8. When the rolls have expanded, dust them with a little flour and pop them into the oven. Bake for 15 minutes, or until golden-brown and cooked through.