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Whole Wheat Cranberry Dinner Rolls
Posted By diabeticFoodie On November 21, 2012 @ 7:00 am In Breads | 2 Comments
Are you looking for something more colorful than a plain dinner roll to serve at holiday time? How about a whole wheat version bursting with cranberry goodness?
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.
For the whole wheat bread dough, I hear you can buy it frozen in some places if you don’t want to bother making your own. Or, you can do what I did and dig out the whole wheat bread variation in the booklet that came with your bread machine. Cookistry  has a good recipe for whole wheat bread dough too. (Don’t let the bread actually bake in the machine, use the “dough” setting.)
If you need any baking supplies such as whole wheat flour or yeast, King Arthur Flour  is offering FREE SHIPPING on orders of $60 or more on Thanksgiving Day, November 22, 2012 (until midnight Eastern).
They also offer a baking hotline  where experts are available to help with holiday baking questions or crises!
And, if you’re into such things, King Arthur Flour will be hosting a gingerbread house decorating contest beginning November 28, 2012. Details will be posted on their home page  once the contest starts.
Adapted from Diabetic Living
1/4 cup fresh cranberries, chopped
1-1/2 teaspoons sugar
2 tablespoons butter, melted
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
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.
Makes 12 rolls
Per roll: 118 calories, 3g fat (1g sat), 5mg cholesterol, 227mg sodium, 19g carb, 2g fiber, 1g sugar, 5g protein
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