Photo: Ryan Benyi; Styling: Gerri Williams for James Reps
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
How to Make It
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.
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.
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.