Cranberry-Orange Rolls

Course : Breads
Serves: 1
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1 1/2 cups cranberry juice
1/2 cup yellow cornmeal
4 tablespoons butter -- room temperature
1/3 cup honey
1 tablespoon salt
1 package dry yeast
1/2 cup warm water
1 cup whole-wheat flour
2 1/2 cups cranberries
1 medium orange -- grated , zest of
4 cups flour -- up to 5 cups
1 large egg -- lightly beaten with
1 tablespoon water
1 tablespoons additional cornmeal

Preparation / Directions:

In a small saucepan, heat cranberry juice to a simmer and gradually stir in the cornmeal, stirring constantly. Reduce heat to low and stir the mixture continuously with a wooden spoon until the mixture is thick and smooth. Add 1/3 C. honey and salt; set aside to cool to lukewarm. Meanwhile, dissolove yeast in lukewarm water in a large mixing bow. Stir in the whole wheat flour and the cooled cornmeal mixture. Coarsely chop cranberries and orange peel. Add to dough mixture and stir thoroughly. Add the all-purpose flour to make a soft dough. The dough will be sticky. Knead until smooth and elastic. Place in a greased bowl, turn to grease the top and cover. Let rise in a warm place until doubled. Punch down and turn out onto a lightly floured surface. Tear off pieces of the dough and shape into smooth balls, about 2" in diameter. Place 2" apart on lightly greased cookie sheets. Let rise in a warm spot until doubled in bulk. Preheat oven to 375F. Brush with the egg wash (1 egg and 1 tbsp water) and sprinkle tops lightly with cornmeal. Bake 20 minutes or until golden brown.


Nutritional Information:

3710 Calories (kcal); 60g Total Fat; (14% calories from fat); 85g Protein; 719g Carbohydrate; 311mg Cholesterol; 6959mg Sodium

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