Cranberry Dinner Rolls with Orange Zest Butter

Cranberry Dinner Rolls with Orange Zest Butter

Yield

12 rolls

Bake Time

20-25 minutes

Rest Time

10 minutes

Rise Time

30 minutes

Yield

12 rolls

Bake Time

20-25 minutes

Rest Time

10 minutes

Rise Time

30 minutes

ingredients

  • CRANBERRY SAUCE
  • 1 cup (150g) cranberries, fresh or frozen
  • 1/4 cup (55g) granulated sugar
  • 1/4 cup (60g) water
  • 2 tsp cornstarch
  • 1 tsp orange zest

  • DINNER ROLLS
  • 3 to 3 1/2 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 packet Fleischmann’s RapidRise® Yeast
  • 1 tsp salt
  • 1/2 cup (120ml) milk
  • 1/2 cup (120ml) water
  • 1/4 cup (55g) unsalted butter
  • 1 large egg

  • TOPPING
  • 1 large egg
  • 1 tbsp milk
  • 2 tbsp unsalted butter, melted

DIRECTIONS

  1. CRANBERRY SAUCE:
    In a saucepan over medium heat, mix together the sugar and water until completely dissolved (about 2-3 minutes).
  2. Once it’s clear, add the cranberries and cornstarch. If frozen, the mixture will take a bit longer to cook down.
  3. Once it starts to bubble and the cranberries soften, gently mash the cranberries with the back of your mixing spoon. Continue to stir until the sauce has thickened.
  4. Remove from heat and stir in the orange zest. Transfer to a glass container and store in the refrigerator while you make the rolls.
  5. DINNER ROLLS:
    In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, and salt.
  6. In a measuring glass, combine the milk, water, and butter cut into tablespoons. Heat in the microwave for 30-45 seconds until warm, but not hot. The butter may not melt all the way.
  7. Pour into the dry ingredient and stir to combine. Add in 1 cup of flour and mix until it forms a shaggy dough.
  8. Begin to knead the dough inside the bowl using your hands. Add another 1/2 cup of flour if it’s still too wet. The dough should be sticky, but not too thin.
  9. Continue to knead until you reach a smooth dough. Press a clean and dry finger into the surface. If it sticks, keep kneading and add 1/4 cup of flour at a time until your finger no longer sticks and the dough slowly springs back.
  10. Let the dough rest for 10 minutes.
  11. Lightly dust your surface with flour and place the dough in the center. Pan into a rough rectangle and roll out into a 10×14″ large rectangle using a rolling pin.
  12. Spread the cooled cranberry sauce in an even and thin layer.
  13. Using a pizza cutter, cut off any rough edges and then slice the rectangle into 12 equal pieces. Cut it in half length-wise and then into 6 slices width-wise. (see picture in post for reference)
  14. Roll up each strip and place into a greased 8×8 baking dish with 4 rows and 3 columns. (see picture in post for reference)
  15. Cover with a towel and rest for 30 minutes, until nearly doubled in size. If you live in a cold climate, preheat the oven at the lowest temperature. Once it’s preheated, turn it off and place the rolls inside. The proof best at a warm temperature.
  16. After 30 minutes, remove the rolls from the oven and preheat it to 350F. Brush the rolls with an egg wash (beat together the egg and milk). Bake for 20-25 minutes or until the tops are golden brown.
  17. While they’re still warm, brush with the melted butter and dig in!
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