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.
Nutrition Info Per Serving
Nutrition Facts
Whole Wheat Cranberry Dinner Rolls
Serving Size
1 roll
Amount per Serving
Calories
118
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
5
mg
2
%
Sodium
227
mg
9
%
Potassium
0
mg
0
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
17
g
* Percent Daily Values are based on a 2000 calorie diet.