These were TOTALLY worth the time it took to make them.
I LOVE LOVE LOVE yeast rolls with extras in them. Nuts. Dried fruit. It’s just…amazing.
They take a little bit of time to make, but most of that time is inactive. You’re just waiting, waiting, waiting for the rolls to rise. And drooling the entire time.
This is just your basic roll recipe. But with the genius addition of plump dried cranberries, crunchy pecans, and a hint of orange and cinnamon.
I tell ‘ya. These were more than worth it.
The second I pulled these out of the oven I attacked one with a knife and split it open to add to their amazingness with fresh butter.
Oh my word. My tastebuds rejoiced! And ordered me to have more.
Hey, who am I to argue with reason?!
I so wish that I had orange marmalade in the pantry to spread over these little babies. I think they would have tasted just…just..Mmmm.
Wanna know what makes ’em so shiny? Egg, of course. I love brushing beaten egg over my yeast breads and rolls. It just makes them so pretty and shiny.
If you don’t have cranberries and pecans in the pantry, don’t turn away! This recipe is very adaptable. You could sub raisins, dried cherries, or dried blueberries for the cranberries. And you could sub walnuts, hazelnuts, almonds, or pistachios for the pecans.
Hungry yet? Good. I guess you want me to stop my rambling and get on to the recipe! Okay, okay. Here we go.
Don’t forget to thank me later! You’re welcome in advance 😉
Cranberry Pecan Rolls
- 3-1/2 teaspoons active dry yeast
- 1-3/4 cups warm milk 115 F
- 3 tablespoons safflower oil
- 2 tablespoons honey
- 3 medium eggs divided
- 1 teaspoon grated orange zest
- 1/2 teaspoon ground cinnamon
- 1-1/2 teaspoons salt
- 3 to 3-1/2 cups whole-wheat flour divided
- 1 cup chopped pecans toasted
- 1 cup dried cranberries
1. Dissolve yeast in warm milk. Add oil, honey, 2 eggs, orange zest, cinnamon, and salt. Stir well until combined. Stir in 3 cups flour. Fold in pecans and cranberries. Add enough remaining flour to form a soft (but slightly sticky) dough. Turn dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Let rise in a warm place until doubled in size, about 1 hour.
2. Punch dough down, and divide dough into 10 pieces. Roll each piece into a ball and place on 2 parchment-paper lined baking sheets. In a small bowl, beat remaining egg until smooth. Brush over rolls. Allow to rise 30 minutes or until doubled in size.
3. Bake at 375 F 18-20 minutes or until golden brown. Cool 5 minutes on wire cooling racks.
Serve with butter and jam.
Yield: 10 rolls
Store rolls in an airtight-container at room temperature up to 2 days.
Adapted from Brown Eyed Baker