Cranberry Orange Dinner Rolls
Deliciously fluffy dinner rolls infused with sweet orange and tart cranberries, perfect for any festive occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour For a gluten-free version, replace with gluten-free flour blend.
- ¼ cup sugar Adjust sweetness as desired.
- 1 packet active dry yeast Make sure it's fresh for best results.
- 1 teaspoon salt
Wet Ingredients
- ½ cup milk Can substitute with almond or oat milk for dairy-free.
- ¼ cup orange juice Freshly squeezed is ideal.
- ¼ cup butter, melted Can replace with coconut oil for dairy-free.
- 1 piece egg For vegan, use flaxseed meal solution.
- 1 cup fresh cranberries, chopped Dried cranberries can be used, but fresh provide better tartness.
Instructions
Preparation
- Gather all your ingredients. Measure the flour, sugar, and salt, and set them in a bowl.
- In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix gently to combine.
- In a saucepan, heat the milk, orange juice, and melted butter until warm but not boiling.
- Pour the warm mixture into the bowl of dry ingredients. Stir until a sticky dough forms.
- Crack the egg into the dough and mix until fully incorporated.
- Turn the dough onto a floured surface and knead for about five minutes until smooth and elastic.
- Gently fold in the chopped cranberries until evenly distributed.
Rising and Baking
- Place the dough in a greased bowl, cover, and let it rise in a warm place for about one hour until doubled.
- Once risen, punch down the dough gently and shape it into small rolls, placing them in a greased baking dish.
- Cover and let the rolls rise for another 30 minutes.
- Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown.
Notes
Store in an airtight container at room temperature for 2-3 days. For longer storage, freeze them after cooling completely and thaw at room temperature before reheating.