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Prep Time
20 Mins
Stand Time
40 Mins
Bake Time
20 Mins
Yield
Yields: 24 rolls
Photo: Ryan Benyi; Styling: Gerri Williams for James Reps

How to Make It

Step 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.

Step 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.

Step 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.

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