Makes about 24 rolls

INGREDIENTS

1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
2 1/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
½ cup dried cranberries
½ cup fresh sage, chopped fine
¼ cup walnuts, chopped fine
2 tablespoons olive oil
1 egg white  plus 2 tablespoons water for shiny tops

PREPARATION

In a small bowl, gently whisk together the yeast, ¼ cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 1½ hours. Punch the dough down and again turn onto lightly floured surface and knead  a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 30 minutes.  Mix egg white and 2 tablespoons water and use it to brush tops of rolls. Bake rolls for about 20 minutes or until rolls are golden brown in a 450° oven that has been preheated for at least an hour.