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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Cranberry Walnut Rolls
- 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.
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.