Print

Cranberry-Walnut Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 22 reviews

These Cranberry-Walnut Rolls are soft, fluffy, and packed with sweet dried cranberries and crunchy walnuts. Perfect for a festive breakfast or an afternoon treat, these homemade rolls combine slightly sweetened dough with a tender crumb, glazed with a shiny egg wash and sprinkled with raw turbinado sugar for extra crunch.

Ingredients

Dough

  • 1 cup (117 g) coarsely chopped walnuts
  • 3½ cups (437.5 g) or more bread flour
  • 1 tablespoon light brown sugar
  • 1½ teaspoons quick-rising dry yeast
  • 1½ teaspoons salt
  • 1½ cups (366 ml) whole milk
  • 2 tablespoons vegetable oil, plus additional for coating bowl
  • 1 large egg
  • 1 cup (121.21 g) dried cranberries

For baking

  • Nonstick cooking spray
  • 1 large egg, beaten to blend (for glaze)
  • Raw turbinado or demerara sugar

Instructions

  1. Prepare the yeast mixture: Warm the whole milk slightly until it is lukewarm (about 110°F/43°C) and combine with the quick-rising dry yeast and light brown sugar. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
  2. Make the dough: In a large mixing bowl, combine 3½ cups of bread flour with the salt. Add the activated yeast mixture, vegetable oil, and the large egg. Stir until the dough begins to come together, then knead while gradually adding additional flour as necessary (up to about 4 cups total) until the dough is smooth and slightly tacky but not sticky.
  3. Add walnuts and cranberries: Gently fold in the coarsely chopped walnuts and dried cranberries into the dough until evenly distributed.
  4. First proof: Lightly oil a large bowl with vegetable oil and place the dough inside, turning once to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 to 1½ hours, or until it has doubled in size.
  5. Shape the rolls: Punch down the risen dough, then turn it out onto a floured surface. Divide the dough into 12 equal portions and shape each piece into a round roll. Place the rolls on a baking sheet or pan lined with parchment paper or lightly sprayed with nonstick cooking spray, spacing them a few inches apart.
  6. Second proof: Cover the rolls loosely with a cloth or plastic wrap and let them rise again for about 30-45 minutes, or until puffy and nearly doubled.
  7. Preheat the oven: While the rolls are undergoing their second rise, preheat your oven to 375°F (190°C).
  8. Glaze and add sugar: Brush the tops of the rolls with the beaten egg glaze. Sprinkle raw turbinado or demerara sugar generously on top to add a delightful crunch and subtle sweetness once baked.
  9. Bake: Bake the rolls in the preheated oven for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
  10. Cool and serve: Remove the rolls from the oven and transfer to a wire rack to cool slightly. Serve warm or at room temperature for the best texture and flavor.

Notes

  • You can substitute pecans or almonds for walnuts if desired.
  • If you prefer a less sweet roll, reduce the brown sugar to 2 teaspoons.
  • Make sure the milk is not too hot when activating yeast, or it may kill the yeast.
  • For extra flavor, toast the walnuts lightly before adding them to the dough.
  • These rolls freeze well; cool completely and freeze in a sealed container for up to 3 months.

Find it online: https://justsosavory.com/cranberry-walnut-rolls-recipe/