Dried Cranberry Dinner Rolls

Thanksgiving is only a week away and I don’t know about you, but I’m already starting to think about what I’m going to serve. I don’t usually do “test recipes,” making up a batch of something before I intend to serve it, and this isn’t one. Instead, these rolls came about as al the ideas that I had for different courses and ingredients were floating around in my head. Dinner rolls and cranberries were the two that spoke loudest to me, and combining them produced these Dried Cranberry Dinner Rolls.
The rolls are delicious, soft with a great texture and a bit of sweetness from the cranberries. They’re not actually sweet at all, although there is a bit of honey in the recipe, and they can certainly be used to sop up gravy with dinner. The good thing about any roll like this one is that, even though they work with savory foods, they can still be breakfast-friendly if you have leftovers
I used bread flour, not all purpose, in this recipe and that is what gives the rolls such a nice texture. They sell bread flour at most supermarkets these days, so keep an eye out for it.

Dried Cranberry Dinner Rolls
2 1/2 tsp active dry yeast
1 cup milk, warm (105F-110F)
1 tbsp honey
1 tbsp butter, melted and cooled
2-2 1/2 cups bread flour
3/4 tsp salt
1/2 cup dried cranberries
1 egg yolk

In a large bowl, combine milk and yeast and let stand for about 5 minutes, stirring slightly to dissolve yeast.
Stir in honey, butter, salt and 2 cups of bread flour. Add remaining flour in a tablespoonful at a time, stirring until the dough begins to pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead until smooth and elastic (3-5 minutes). Place dough in a lightly greast bowl, cover with plastic wrap and let stand for 1 hour, or until doubled in size.
Turn dough out onto a very lightly floured surface and flatten slightly. Knead in cranberries and let dough rest, covered, for 10 minutes.
Divide dough into eight equal portions and shape each into a ball. Place on parchment lined baking sheet, cover with a clean dish towel, and let rise for 30 minutes.
Meanwhile, preheat the oven to 375F.
With a fork, beat the egg yolk with 2-3 tbsp water and brush the mixture over the rolls.
Bake for about 18-20 minutes, until rich golden brown.
Cool on a wire rack before enjoying.

Makes 8 rolls.

10 comments

  1. This sounds like an excellent addition to Thanksgiving dinner… but since that’s already passed for me, I think I’ll make them for any old dinner.

  2. Great photo! It doesn’t hurt that these rolls are so totally photogenic too. I agree with you about testing recipes. Sometimes I think I’ll do it, but I never get around to it. So what will you be making for the actual holiday??

  3. They look just yummy. I love the idea of putting the cranberries in the rolls. Wonder if it would work with 100% whole wheat pastry flour?

  4. Julie – I haven’t decided yet. These might make another appearence, but I might do something totally different. Last year, I think I did some pumpkin dinner rolls.

    Kalyn – I would try half and half first. Bread flour is much higher in gluten than all purpose flour, which ww pastry flour is similar to. They wouldn’t turn out quite the same, although I expect that they would still taste good.

  5. It is hard to get bread flour here but I have some gluten flour how much should I add extra about a tblsp?

  6. Clare – Yeah, that sounds about right. I would add 2-3 tsp.

  7. Those look so great! I hope to find those on our holiday table this year.

  8. Yum! Dried fruits in bread are always delicious. These will be great for Thanksgiving.

  9. Gread idea adding in the cranberries. And that golden color on the tops of the rolls is gorgeous! : )

  10. I made these for Thanksgiving dinner yesterday and they were a big hit. so easy and so yummy. Easy enough to make for any dinner. Mine did not look anywhere near as pretty as yours, Nic, but they were so good. Thank you

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