These tasty and beautiful Cranberry Walnut Rolls are delicious served warm with butter for breakfast or the holiday table.
Are you done with turkey yet? If not, there are probably a lot more turkey recipes out there. I am going to take a break from turkey this week. With Christmas coming up real soon, you may want to consider these beautiful rolls for your next holiday table.
Cranberry Walnut Rolls
The health food store I go to makes these Cranberry Walnut Rolls every day. They are very popular and are often sold out around the holidays. So as not to be disappointed, I decided to make them myself this time.
Fortunately, I had all the ingredients on hand and so I put the bread machine to work using a basic bridge rolls recipe. I omitted the eggs but added dried cranberries and chopped walnuts to the dough. The rolls turned out beautifully. They were very tasty served warm with butter. This recipe is definitely a keeper.
Similar Tools Used in Making These Cranberry Walnut Rolls
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Sunbeam 2-Pound Programmable Breadmaker
Norpro Silicone Basting Brush, Blue
INGREDIENTS
- 1 cup low fat milk (240ml)
- 2¼ cups white bread flour (340g)
- ¼ cup butter (55g)
- ½ tsp salt
- 1 tsp sugar
- 1 tsp instant yeast
- ½ cup dried cranberries (70g)
- ½ cup walnuts (chopped) (60g)
- 2 tbsp milk for glazing
INSTRUCTIONS
- Pour milk into bread machine pan. Sprinkle flour over milk. Place butter, salt, and sugar in separate corners of bread pan.
- Make a shallow indentation in the middle of flour and add yeast.
- Snap bread pan into bread machine and close lid. Set bread machine to dough setting. Press the start button.
- Add cranberries and walnuts 5 minutes before the end of the kneading cycle.
- Lightly oil a baking sheet.
- When dough cycle is complete, remove dough from machine and place it on a lightly floured surface.
- Punch down gently and divide dough into 8 equal sections. Shape each section into rounds.
- Place dough onto prepared baking sheet and cover with oiled plastic wrap. Leave in a warm place to rise for 1 to 1½ hours or until almost double in size.
- Preheat oven to 425˚F (220˚C). Brush rolls with milk. Bake for 15 minutes or until golden brown.
- Serve warm with butter.
NUTRITION
Our Holiday Table
Here is a peak at our Thanksgiving table and the lineup of dishes, not counting the rolls.
1. Roast Turkey
2. Chestnut, Pear, and Wild Rice Stuffing
3. Candied Sweet Potatoes
4. Cream of Kabocha and Wild Rice Soup
5. Mashed Potatoes and gravy (Will share my recipe one of these days.)
There was more than enough food for four and we thank the good Lord for His abundant blessings.
NOTE: This post was originally published on November 28th, 2011. It was updated on November 20th, 2017 with new write up.
You’re reminding me how much I miss making bread and smelling it baking in the oven 🙂 These rolls are beautiful, and sound absolutely scrupmtious – I love cranberries and they sound perfect with walnuts.
I really enjoy making breads, hence the name of my blog. 🙂 I am happy these turned out o well. Hubby has requested I make them again.
Biren, your cranberry walnut rolls look so perfect with that golden brown colour. I also want some for my afternoon tea. Anymore left? 🙂
Thanks Ann! I wish there are some left as they are good with tea. Let me know when you are coming. I’ll make a double batch for you to eat and also take home. 🙂
love 2 snack on dem..looks delicious
Biren, these rolls of yours look absolutely gorgeous. I can just imagine the smell of them out the oven – love the cranberries and walnuts. So festive and would love to serve these at breakfast – any time!
They are kind of festive, aren’t they? I have heard that the French prefer a sweet breakfast and these will be perfect! I will be making more soon.
It is indeed very beautiful and bet they taste delicious too!
Your walnut rolls looks beautiful! Yes, having these warm with lots of butter would be heavenly! With a cup of warm tea!
Guess you don’t have to buy them anymore – these are beautiful!
So true Belinda! Those rolls at the store are a little pricey.
Those rolls look to die for. I love the cranberries in them. Sweet and buttery and nutty with the walnuts. A great combination!
Those buns look bakery-perfect!
Wow, those are gorgeous. I’m glad that cranberries work for Christmas as well because I want to make these for something special. They’re absolutely gorgeous.
You are very, very wise to call ahead like that.
These are perfect for Christmas! I will definitely be making some for the upcoming holidays. I hope you will give it a try.
I have not baked bread for such a long time! Your cute buns have inspired me 🙂
These are adorably deilsh!! I have a ton of cranberries left from Tday. thanks for sharing!!
Your beautiful rolls are a sight for sore eyes Biren! They’re gorgeous – love the cranberry/walnut combo!
Those buns look so very perfectly baked! I love that flavor combo of walnuts and cranberry!
Hi Manju! Thanks for visiting and I am glad you like the recipe.
I absolutely love cranberry walnut rolls and these are exquisite – I can’t wait to make these!! Thank you for a wonderful recipe 🙂
These rolls will not disappoint. I hope you will make them soon. Can’t wait to see yours. 🙂
Aw they look so cute. We don’t celebrate Thanksgiving in New Zealand but I’ll definitely be getting some cranberries on my next visit to the supermarket
I suspect your rolls were better than the store ones! They look really great!
Aww…thanks Pola! I appreciate your kind words.
Oh I love my bread machines dough cycle too. These look better than the health food store’s I’m sure of it! 🙂 Yum! I’ll bet many have some cranberries to use up too.
The bread machine frees me up to do other things and that is a big PLUS. I love dried cranberries in bread. Will be making more rolls soon.
Biren these look delicious. It seems so simple to make and yet the outcome is wonderful and appetizing, I had to stumble it! Thanks for the recipe and for visiting e in facebook.
Thanks Mari! You are a sweetie! ♥ I wish I am a little more proficient in StumbleUpon. Right now, I am still all over the place…really stumbling along. 🙂
Cranberries and walnuts make such a great combo! Delicious looking rolls!
Hi Biren-Thanks for stopping by again, your comments are always so appreciated! I am so sorry for neglecting to comment for the last few posts…now, I have to make sure I put your blog back on my blog list, otherwise I forget, if I don’t reply right away!
What a nice coincidence, we’re both making yeast rolls, mine, a savory, and yours a yummy, perfect cranberry breakfast, and/or all around all-time snack rolls! Yumm!
Love, your recipe, and the way they turned out…my next little project to make, and will link back to you!
Thanks for sharing…will just scroll down/back to your previous posts, before I forget, again…old age, comes with forgetfulness;LOL
Hugs,
Oh these sound heavenly Biren. I bet your house smelled amazing too. I want some for breakfast – do you ship overseas? 😉
Cranberry and walnuts….these rolls are healthy! the tart-sweet cranberries sure complement well with the slight-bitter nutty walnut taste 🙂
These look delicious and they sound wonderful. I love the ingredients you used in these rolls. They are seasonally perfect. I hope you have a great day. Blessings…Mary
maybe it was good that the store ran out because your rolls look absolutely lovely!
This is a nice combo, and sound like a good roll..I also did a lot of bakings with cranberry, will try out this soon.
I can see why they would run out of these rolls…what beautiful rolls and perfect for the Season!
Hi Biren,
These buns are lovely, are they hard ? I noticed that no egg or oil but with only 55 gm of butter. Very often home made bread are harder than the one sold in bakery or supermarket. I often steam it before I eat them !! As you know Malaysian loves soft bread !! I baked the Apple Honey Challah from other blog, they were lovely. Will try yours when I finish the Challah as I wanted to eat more home baked bread — chemical free and cheaper !!
Thanks for sharing your recipe.
No, these buns are not hard at all but they do have more chew and texture as compared to the super soft white bread. Actually, I find store bought bread a little too soft (except for tea sandwiches) and so I make most of my bread at home. Homemade breads require very few ingredients and no preservatives and that is a good thing. 🙂 Glad to hear your challah turned out well. My regular breads only uses 2 tablespoons (28g) of butter. Buns and hand shaped loaves usually have more butter in them.