These Cranberry Rolls are a delightful twist on traditional holiday bread, combining the soft, pillowy texture of enriched yeast dough with the bright, tart pop of chopped cranberries. The dough is infused with warm spices like ginger and cinnamon, creating an aromatic experience that fills your kitchen with cozy, festive scents. Perfect for Christmas morning or Thanksgiving dinner, these rolls serve as an elegant yet comforting side dish. The whipped egg whites lend a unique lightness to the crumb, while the skim milk keeps the rolls tender without being overly heavy. They are best served fresh from the oven, perhaps with a pat of butter or a drizzle of honey, making them an irresistible addition to any celebratory table.
Cranberry Rolls (Yeast
Description
These Cranberry Rolls are a delightful twist on traditional holiday bread, combining the soft, pillowy texture of enriched yeast dough with the bright, tart pop of chopped cranberries. The dough is infused with warm spices like ginger and cinnamon, creating an aromatic experience that fills your kitchen with cozy, festive scents. Perfect for Christmas morning or Thanksgiving dinner, these rolls serve as an elegant yet comforting side dish. The whipped egg whites lend a unique lightness to the crumb, while the skim milk keeps the rolls tender without being overly heavy. They are best served fresh from the oven, perhaps with a pat of butter or a drizzle of honey, making them an irresistible addition to any celebratory table.Ingredients
Directions
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In a small bowl, combine warm water and yeast. Let stand for 5 to 10 minutes until foamy and active.
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In a saucepan, heat skim milk over medium heat just to the boiling point. Remove from heat.
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Stir in oil, granulated sugar, and salt until fully dissolved. Allow the mixture to cool until lukewarm (about 105-110&# 194;°F).
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In a large mixing bowl, combine the lukewarm milk mixture, proofed yeast, whipped egg whites, ginger, and cinnamon.
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Gradually stir in about 3 cups of the flour, mixing until the dough becomes too stiff to stir with a spoon.
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Sprinkle in the chopped cranberries and mix them evenly into the dough.
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Turn the dough out onto a lightly floured surface. Knead in the remaining flour, about 1 cup at a time, until the dough is smooth, elastic, and slightly tacky but not sticky.
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Place the dough in a greased bowl, turning to coat the top. Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
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Punch down the dough to release air bubbles. Turn onto a floured surface and divide into 24 equal pieces.
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Shape each piece into a smooth ball by tucking the edges underneath. Place rolls on a baking sheet lined with parchment paper, leaving space between them.
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Cover the rolls loosely with plastic wrap or a towel and let rise for another 45 minutes to 1 hour, until puffy.
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Preheat oven to 350ðF (175ðC).
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Bake the rolls for 15 to 20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
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Transfer rolls to a wire rack to cool completely before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 1411.5kcal
- % Daily Value *
- Total Fat 18.3g29%
- Saturated Fat 2.9g15%
- Cholesterol 0.0mg0%
- Sodium 2512.0mg105%
- Total Carbohydrate 271.2g91%
- Dietary Fiber 9.8g40%
- Sugars 41.3g
- Protein 35.1g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
