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A wicker basket lined with a white cloth holds four round, golden-brown raisin bread rolls with visible raisins baked into the surface. The background is softly blurred with tableware visible.
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Cranberry Walnut Wheat Rolls

Sweet and nutty whole wheat rolls to complement any Fall meal.
Prep Time15 minutes
Cook Time25 minutes
Rise Time1 hour 45 minutes
Total Time2 hours 25 minutes
Course: Bread
Cuisine: American
Keyword: Cranberry, Walnut, Whole Wheat
Servings: 10 rolls
Author: Nicole

Equipment

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

  • 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.
  • Preheat the oven to 400ºF and line a large, rimmed baking sheet with a sheet or parchment paper; set aside.
  • 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.
  • 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
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