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Whole Wheat Cranberry Herb Rolls



Ingredients for Whole Wheat Cranberry Herb Rolls

  • Ingredients:
  • 2 cups warm water (100 to 110 degreesF)
  • 2 1/4 teaspoons Fleischmann's Active Dry Yeast
  • 1/2 teaspoon sugar
  • 1/4 cup minced shallots
  • 2 teaspoons vegetable oil
  • 2 cups King Arthur White Whole Wheat Flour
  • 1 tablespoon salt
  • 3 tablespoons honey
  • 4 tablespoons unsalted butter, melted and cooled
  • 3 Tablespoons minced fresh herbs, such as sage, thyme, marjoram OR 3 teaspoons dried
  • 3 - 3 1/8 cups King Arthur 100% Whole Wheat Flour
  • 1/2 cup dried cranberries, chopped
  • 1 egg beaten with 1 tablespoon water



  • Directions:
  • In large bowl, combine water, yeast, and sugar; let stand 10 minutes.
  • Meanwhile, in small skillet, saute shallots in oil, until softened.
  • Add White Whole Wheat Flour to yeast mixture and mix 2 minutes on low speed. Mix in salt, honey, butter, herbs, and shallots. Gradually add enough of the whole wheat flour to make soft dough.
  • Knead by hand or with dough hook 8 to 10 minutes, adding cranberries toward the end of the kneading process. Avoid adding too much flour. The dough should be slightly sticky.
  • Place dough in oiled bowl,turning to coat. Cover; let rise in warm place until double, about one hour.
  • Punch down dough. Shape into 24 smooth rolls and place on greased or parchment lined baking sheets. Cover; let rise 45 minutes in warm place until double.
  • Preheat oven to 375 degrees F. For a decorative appearance, carefully slash tops of rolls and brush with egg wash and bake 20 minutes. Remove from pan to wire rack to cool.
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