Acorn Dinner Rolls
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Makes approximately 2 dozen acorn rolls, depending on the size you choose. If you are hoping to use the leftovers for sandwiches, skip the fancy-shmancy acorns and just roll the dough into small balls and bake them close together in a large, greased baking pan!
Ingredients
  • 2¼ cups warm water
  • 1 package active dry yeast
  • 1 package graham crackers, (9 full cracker sheets) coarsely crushed
  • ⅓ cup butter, softened
  • ¼ cup powdered nondairy creamer (This is optional, but makes a super fluffy roll.)
  • 1 teaspoons salt
  • 5-6 cups bread flour
  • 1 egg beaten with 1 tablespoon water and 1 teaspoon unsweetened cocoa (egg wash)
  • Small stick pretzels or raw almonds cut into slivers
Instructions
  1. Place warm water in a large bowl and sprinkle the yeast over the top. Let it sit for 5 minutes.
  2. Add the crushed graham crackers, butter, creamer, salt, and 3 cups bread flour. Mix well.
  3. Stir in 2 additional cups of flour. If you are using a stand mixer, switch to your dough hook and knead for 5 minutes. If the dough is not coming cleanly away from the bowl, add additional flour a little at a time. Dough should be soft but not sticky. If you are kneading by hand, drop the dough onto a floured surface and knead for 6-7 minutes, adding additional flour as necessary to achieve a soft, elastic dough.
  4. Place dough in a large greased bowl, turning it several times to coat the dough.
  5. Cover and allow the dough to rise until doubled in a warm location - about 1 hour.
  6. Lightly grease (or spray with an oil/flour baking spray) 2 12-cavity cupcake pans.
  7. Remove ⅔ of the dough and place on a lightly floured surface. Punch down the remaining dough, cover, and set aside.
  8. Divide the dough on the floured surface into 24 equal pieces. Shape into balls. Set in prepared cupcake pans and allow to rise for 45 minutes.
  9. Heat oven to 375 F.
  10. After the 45 minutes is up, roll out the dough in the bowl, keeping it very thin - ¼-inch or less. Using a small biscuit cutter or wine glass, cut out 24 circles. They should be a little wider than the balls of dough in the cupcake pan.
  11. Brush the top of each ball with a small amount of egg wash.
  12. Place one circle at a time into the palm of your hand and, using the flat side of a knife or an onion holder, press lines in 2 or 3 directions, similar to a peanut butter cookie.
  13. Brush with egg wash and set it on one of the balls of dough in the pan. Poke a small piece of slivered almond into the top for a stem. (If you are using pretzels, poke them into the top of each acorn after they are baked.) Repeat.
  14. Place in the oven and bake for 15-18 minutes, or until the acorn tops are a rich brown.
  15. Cool in pans on racks for 5 minutes, then carefully lift each acorn out to cool.
  16. If you want to re-warm the rolls, place them in a large cake pan, cover them loosely with foil, and heat at 300 for 5-10 minutes.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3221