30 Minute Cranberry Wild Rice Rolls
User Reviews
5
30 Minute Cranberry Wild Rice Rolls
Description
The recipe blends butter and milk warmed to about 110°F with instant yeast and honey to activate fermentation. Salt, egg, cooked multi-grain wild rice of the wild rice variety, and enough all-purpose flour to form a sticky dough are mixed together. Cranberries and pecans knead in last to add bursts of sweetness and crunch. After shaping into 12 rolls, the dough rests briefly before baking at 400°F, resulting in lightly golden rolls with a moist interior.
The texture combines softness typical of enriched bread with subtle chewiness from the wild rice kernels. The dried cranberries provide tartness and the pecans contribute a nutty depth, creating a balance of flavors. These rolls can complement fall and holiday meals or serve as a unique snack.
They pair well with butter or alongside soups and salads. Active dry yeast can substitute instant yeast with adjustment to proofing time. Cooling the cooked wild rice before incorporation prevents premature yeast activation and maintains dough temperature.
Ingredients
- 1/3 cup butter plus extra for brushing on
- 1 cup milk
- 2 tablespoons instant yeast
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 egg large
- 1/2 cup multi-grain rice cooled to about room temperature, wild rice variety, cooked
- 3 ¼ - 4 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet. Set aside.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in milk, and heat mixture to about 110 F.
- Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in cooked multigrain wild rice variety.
- Stir in 2 cups flour.
- Add enough of the remaining flour to make a dough that clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
- Knead in cranberries and pecans.
- With lightly floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes.
- Bake for 10-12 minutes, or until lightly golden brown.
- If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.
Notes
- Nutrition values provided are estimates and may vary with ingredient brands.
- If substituting active dry yeast for instant yeast, proof it first and adjust mixing steps accordingly.
- Let cooked wild rice cool before adding to dough to avoid affecting yeast activity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 243kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 27mg | 9% |
| Sodium | 158mg | 7% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 220IU | 4% |
| Calcium | 36mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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