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Cranberry Walnut Rolls with Honey Butter

Updated: Mar 28, 2019

These rolls are EVERYTHING! I can't say enough good things about them. Not only are they beyond delicious - like the best homemade dough I have ever had, but they are absolute perfection coming out of the oven. They have a gorgeous brown outside and a light puffy inside. The cranberries and walnuts make it totally festive for the holidays. I made a whipped honey butter to spread on them, OMG. The dough is an adaptation from a bon appetit magazine and boy is it a keeper. I'm already brainstorming ideas of other recipes I can make with it (cinnamon raisin is definitely up next). My family would agree that these get 5 stars and are definitely a new Thanksgiving (and probably Christmas) tradition. Holy YUM.

3-3/4 cup bread flour

1 TB light brown sugar

1-1/2 teaspoons quick-rising dry yeast

1-1/2 teaspoons salt

1-1/2 cups whole milk

2 TB vegetable oil

1 egg

3/4 cup coarsely chopped walnuts

1 cup dried cranberries

cooking spray

1 egg (beaten for glaze)

1. In electric mixer, slowly mix bread flour, brown sugar, yeast and salt.

2. In a small saucepan warm the milk to 100 degrees (insert instant thermometer). Stir in oil.

3. Add the egg and milk mixture to the flour mixture. Mix on low speed about 1 minute until begins to form a ball.

4. Add the nuts and cranberries. Replace the paddle attachment with dough hook attachment and mix on low speed about 3-5 minutes. Scrape sides of bowl halfway through the mixing time.

5. Transfer the dough to a floured countertop and knead for 2 minutes. Add flour to countertop if dough begins to stick.

6. Spray a large bowl with cooking spray. Shape dough into a ball and place in greased bowl. Flip once to coat with oil.

7. Cover the dough with plastic wrap and let rise about 2 hours.

8. Line a baking sheet with parchment paper. Transfer the dough to an unfloured surface and slice in half (and half again 3x) until you have 16 equal pieces.

9. Shape each piece of dough into a smooth round ball. Transfer balls to your prepared baking sheet spacing them apart. Spray the rolls with cooking spray and cover loosely with plastic wrap.

10. Let rolls rise again for 1-1/2 hours. Be patient, I promise it will be worth it!

11. About 10 minutes before the rolls are done rising, preheat the oven to 425 degrees.

12. Beat the remaining egg. Brush the rolls with egg glaze.

13. Reduce the oven temperature to 400 degrees. Bake for 7 minutes and rotate baking sheet. Continue to bake for 7-8 more minutes longer.

14. Remove rolls from oven and baking sheet, breaking apart and letting cool slightly. I put them in a bowl covered with a towel to stay warm. Serve with honey butter, recipe below.

Cinnamon Honey Butter -

3 sticks salted butter (room temp)

3 TB honey

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

1. Beat butter about 1 minute until smooth and fluffy,

2. Add remaining ingredients and beat well. Scrape the sides of the bowl and beat for 1 more minute.

3. Store butter in an airtight container in the refrigerator. Remove from refrigerator to soften a few hours before serving the rolls.

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