Cranberry Walnut Wheat Rolls

Sunday Dinner

Caramelized Onions and Gruyère Mini Phyllo Cups

Roast Chicken
Buttermilk Mashed Potatoes
Glazed Carrots
Cranberry Walnut Wheat Rolls

Rustic Chocolate Hazelnut Tart

“Breathe deep the gathering gloom,

Watch lights fade from every room”

It is at this time of year (the turning back of the clock to Standard Time in the U.S.) that my husband will unfailingly recite this Moody Blues lyric. When darkness comes in the 5 o’clock hour, we know that we are on the front edge of the coming Winter here in the Midwest. But that’s no reason to get down about it. I say that’s a reason to have a delicious, comforting meal☺. 

Sweet and nutty are the two flavors that help a rather ordinary roll recipe stand out. The sweetness comes from a bit of brown sugar and the addition of dried cranberries. Walnuts and some whole wheat flour provide a pleasing nuttiness. Baked until golden brown and crusty on the outside and soft and tender on the inside, these cranberry walnut wheat rolls are a tasty compliment to a classic and comforting Fall meal.

Sunday Dinner one year ago
Sunday Dinner two years ago

Cranberry Walnut Wheat Rolls

By Nicole Prep: 15 minsCook: 25 minsRise Time: 1 hr 45 minsTotal: 2 hrs 25 mins Servings: 10 rolls Sweet and nutty whole wheat rolls to complement any Fall meal.

Equipment

• Stand mixer

Ingredients 

• 2 cups bread flour
• 1 cup whole wheat flour
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon packed light brown sugar
• 3 tablespoons unsalted butter, melted
• 1 ½ teaspoons kosher salt
• 1 ¼ cups warm water
• 2 ounces dried cranberries, about ½ cup
• 2 ounces chopped walnuts, about ½ cup

Instructions 

1. In the bowl of a stand mixer fitted with the dough hook, combine both flours, yeast, brown sugar, butter, salt, and water and knead until smooth and elastic, about 5-7 minutes. You can also make this by hand or in a bread machine. Adjust the dough's consistency with additional flour or water as needed, but remember– the more flour you add, the heavier and drier your rolls will be. Add the cranberries and walnuts and knead until incorporated. Transfer the dough to a lightly floured work surface and shape into a ball. Lightly spray the inside of a large bowl with non-stick cooking spray. Place the dough in the bowl, loosely cover with a sheet of plastic wrap or a kitchen towel, and place in a warm, draft-free space to rise until doubled in size, about 1 hour.
2. Preheat the oven to 400ºF and line a large, rimmed baking sheet with a sheet or parchment paper; set aside.
3. Turn the dough out onto a lightly floured work surface. Gently deflate the dough and divide equally into 8-12 pieces. Shape each piece into a ball and transfer to the baking sheet. Loosely cover the rolls with a kitchen towel and allow to rise in a warm draft-free space for 30-45 minutes.
4. Brush the top of the rolls with water and bake until golden brown and hollow sounding when tapped on the bottom, about 20-25 minutes. Transfer the rolls to a wire rack to cool slightly. Serve warm with butter. Enjoy!

Notes

Rolls can be stored in an airtight bag or container for up to 2 days.

Nutrition

Calories: 223kcal, Carbohydrates: 34g, Protein: 6g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 584mg, Potassium: 106mg, Fiber: 3g, Sugar: 6g, Vitamin A: 108IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.