4.4 from 78 votes
Cranberry and Walnut Rolls
Cranberry and Walnut Rolls are tender yeasted bread rolls enriched with whole milk, vegetable oil, eggs, and a touch of brown sugar. Toasted walnuts and dried cranberries are mixed into the dough, offering a pleasant crunch and bursts of tart sweetness. The dough is kneaded until smooth and allowed to rise before shaping and baking.
Prep Time
20 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
35 mins
Servings:
12
rolls
Calories:
287 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup walnuts coarsely chopped
- 3½ cups bread flour or more
- 1 tablespoon light brown sugar
- 1½ teaspoons dry yeast quick-rising
- 1½ teaspoons salt
- 1½ cups milk whole
- 2 tablespoons vegetable oil plus additional for coating bowl
- 1 egg large
- 1 cup dried cranberries
- cooking spray nonstick
- 1 egg beaten to blend (for glaze, large
- turbinado sugar raw or demerara sugar
Instructions
- 1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
- 2. Mix 3½ cups bread flour with the brown sugar, yeast and salt in the bowl of a stand mixer fitted with a paddle attachment. Warm the milk in a small saucepan over low heat until an instant-read thermometer inserted into the milk registers 95 degrees F. Add the oil; remove from the heat. Add the milk mixture and 1 egg to the flour mixture. Mix on low speed until a wet coarse ball forms, about 1 minute. Add the nuts and the cranberries. Replace the paddle attachment on the mixer with a dough hook. Mix dough on low speed until smooth, elastic, and slightly tacky, adding more flour by the tablespoonfuls as needed, about 4 minutes. Transfer the dough to a floured surface and knead for about 2 minutes.
- 3. Lightly oil a large bowl. Shape the dough into a ball; place in the prepared bowl, turning to coat with oil. Cover with plastic wrap and let the dough rise at room temperature until almost doubled in volume, 1¾ to 2 hours.
- 4. Line a large baking sheet with parchment paper. Transfer the dough to an unfloured surfaced; divide into 12 equal pieces. Shape each piece of dough into a smooth round ball. Transfer the rolls to the prepared baking sheet, spacing them apart. Spray the rolls with nonstick spray. Cover loosely with plastic wrap; let rise at room temperature until 1½ times original size, about 1½ hours. Brush rolls with egg glaze; sprinkle with raw sugar. Let rise 15 minutes longer.
- 5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
- 6. Place rolls in oven; reduce oven temperature to 400 degrees F and bake 7 minutes. Rotate baking sheet; continue to bake rolls until golden and slightly firm to the touch, about 8 minutes longer. Cool completely on a cooling rack.
- *Note: You can wrap these in foil and place in an airtight bag and freeze for up to 2 weeks. Thaw the rolls at room temperature. If desired, you can rewarm the rolls wrapped in foil in a 350 degree F oven for about 10 minutes.
Cup of Yum
Nutrition Information
Calories
287kcal
(14%)
Carbohydrates
39g
(13%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
30mg
(10%)
Sodium
316mg
(13%)
Potassium
148mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
90IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
55mg
(6%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12 rolls
Amount Per Serving
Calories 287
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 316mg | 13% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.