Cranberry Rolls

Cranberry Rolls Recipe
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
To bring out the flavor of these spiced Cranberry Rolls, serve with cinnamon butter.

Yield:

Yields: 24 rolls

Recipe Time

Prep: 20 Minutes
Stand: 40 Minutes
Bake: 20 Minutes

Nutritional Information

Calories 141
Fat 5 g
Satfat 3 g
Protein 4 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 29 mg
Sodium 59 mg

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

Preparation

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.

Note:

November 2013
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