Cranberry Walnut Rolls
Prep time
Cook time
Total time
A sweet wheat roll made with dried cranberries and walnuts.
Serves: 12 Rolls
  • 1¾ cups bread flour
  • ¼ cup vital wheat gluten
  • 1 cup whole wheat flour
  • 2 Tbsp butter, at room temperature
  • 1 cup water, lukewarm
  • 2 tsp active dry yeast
  • 2 tsp fine cane sugar
  • 1.5 tsp salt
  • ¼ cup walnuts, toasted
  • ¼ cup dry cranberries
  1. To toast the nuts, preheat your oven at 400 F.
  2. Place them on a baking sheet and toast for 10 minutes.
  3. Remove to let them cool and chop coarsely.
  4. Sprinkle the yeast on top of 4 Tbsp lukewarm water and leave to froth for 5 minutes.
  5. In a bowl, place the flour. Add the salt and sugar and mix together.
  6. Add the butter cut in pieces and mix.
  7. Make a well in the middle and pour the yeast. Mix with the tip of your fingers.
  8. Slowly add the rest of the water. Knead the dough with the palm of your hand until it is elastic and forms a ball.
  9. Cover and let rise in a warm part of the house, until it doubles in size, about an hour.
  10. Add the nuts and cranberries and knead the dough again.
  11. Form small bread rolls into 2 oz. (about 10 or 112, depending on the size, they will rise). Place them on a baking sheet and cover again to let rise for 30 minutes.
  12. Preheat your oven at 410 F.
  13. Brush the rolls with some water and place in the oven for 20 minutes or so. The rolls are ready when they have a nice golden color and sound hollow when tapped with your finger.
  14. Remove and let them cool on a cooling rack.
Calories per roll: 138.9, Fat: 1.9, Cholesterol: 0, Sodium: .09, Potassium: 29.5, Carbs: 23.5, Fiber: 2.2, Sugar: 2.7, Protein: 6.1
Nutrition Information
Serving size: 1 Roll
Recipe by PB + P Design at