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Cranberry Rolls

Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
Prep time 20 mins
Stand time 40 mins
Bake time 20 mins
Yield Yields: 24 rolls
To bring out the flavor of these spiced Cranberry Rolls, serve with cinnamon butter.

Ingredients

  • 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

Nutrition Information

  • calories 141
  • fat 5 g
  • satfat 3 g
  • protein 4 g
  • carbohydrate 20 g
  • fiber 1 g
  • cholesterol 29 mg
  • sodium 59 mg

How to Make It

  1. In a pan over medium heat, stir half-and-half, sugar, salt and 4 Tbsp. butter until an instant-read thermometer reads 125ºF. 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 400ºF. 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.