Servings
Font
Back
0 from 78 votes

Cranberry and Walnut Rolls

Bread rolls that are perfect for Thanksgiving

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
35 mins
Servings: 12 rolls
Calories: 287 kcal
Course: Bread
Cuisine: American

Ingredients

  • 1 cup coarsely chopped walnuts
  • 3½ cups or more bread flour
  • 1 tablespoon light brown sugar
  • 1½ teaspoons quick-rising dry yeast
  • 1½ teaspoons salt
  • 1½ cups whole milk
  • 2 tablespoons vegetable oil plus additional for coating bowl
  • 1 large egg
  • 1 cup dried cranberries
  • nonstick cooking spray
  • 1 large egg beaten to blend (for glaze)
  • Raw turbinado or demerara sugar

Instructions

    Cup of Yum
  1. 1. Stir the walnuts in a dry skillet over medium heat until toasted, about 5 minutes. Set aside to cool.
  2. 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. 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. 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. 5. Meanwhile, position a rack in the center of the oven and preheat to 425 degrees F.
  6. 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.
  7. *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.

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 (4%) 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: 12rolls

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.