Put the dry yeast in the warm water with a pinch of sugar and let sit 5 minutes so the yeast can activate.

Add the melted butter, milk, and egg. Whisk well. Add the salt and most of the flour. Mix well. Keep adding flour until the dough feels hydrated (you don’t need to add all the flour). Let the dough rest 20 minutes.

Knead dough. If the dough is sticky, add more flour to get it to be workable. Knead the dough for 10 minutes. Let it rise for 60 to 90 minutes.

The dough should double in size. Punch down the dough and divide it in half.

Sprinkle orange zest onto the dough and roll it out into 2 rectangles. Sprinkle the cinnamon and sugar on top of the dough and use your fingers to spread it evenly. Distribute the walnuts and cranberries on top of the cinnamon sugar. Roll each rectangle into a long log. Cut the log into 8 pieces and place half each into 2 buttered 9-inch-round cake pans. Cover the rolls and let rise for another to 60 minutes.

Bake both pans at 350° F for 30 to 45 minutes until light brown on top and the rolls sound hollow when you tap on them. Let cool before frosting, which is optional.

Rose Hip Glaze

Makes 1 cup

Put rose hips in a pan and cover with water. Bring to a boil and let simmer for about 20 minutes. If water evaporates, add more. The rose hips should be soft. Run the mixture through a food mill to turn the rose hips into pulp.

Starting with half the sugar and 1 tablespoon of rose hip pulp, combine. Then slowly add the remainder of the two ingredients, mixing them together until you achieve a consistency that is thick but can drip off a spoon. Frost the rolls when they are cool.