When I first read this recipe, I was skeptical. I didn’t think the fresh cranberries would soften enough in the oven and I’d end up with hard inedible chunks ruining my dinner rolls. Fortunately, I was wrong. These rolls were hearty, a little bit sweet and beautiful on the table. And they were a cinch to make too.
Where to Get Whole Wheat Bread Dough
- Buy it frozen.
- Make your own from scratch.
- Use the recipe in the booklet that came with your bread machine. (Don’t let the bread actually bake in the machine, use the “dough” setting.)
- Try Cookistry’s recipe.
If something goes wrong, don’t forget King Arthur Flour offers a baker’s hotline where experts are available to help with holiday baking questions or crises.
- ¼ cup fresh cranberries, chopped
- 1-1/2 teaspoons sugar
- 2 tablespoons butter, melted, divided
- ¼ teaspoon ground ginger
- ½ teaspoon dried thyme, divided
- 1 pound of whole wheat bread dough
- In a small bowl, combine the cranberries and sugar. Stir in 1 tablespoon of the melted butter, the ginger and half of the thyme.
- Line a baking sheet with parchment paper or a silicone baking mat. Dust counter or large cutting board with flour. Divide bread dough into 12 pieces. (First cut dough in half, then cut each half in half. Divide each quarter into 3 equal pieces.) Roll each piece of dough into a 10-inch rope, then tie it into a knot and tuck the ends under. Place knots on baking sheet, about 2 inches apart.
- Spoon about a teaspoon of cranberry mixture into the center of each knot. Cover and let rise in a warm place until doubled in size (about an hour).
- Preheat oven to 350°F. In a small bowl, stir together remaining melted butter and thyme. Brush mixture over rolls. Bake about 18 minutes or until golden brown.