Cranberry Rolls

Name: Cranberry Rolls
Ingredients: 1 cup half-and-half; 1/4 cup sugar; 1/2 teaspoon salt; 6 tablespoons unsalted butter, cut into pieces; 4 cups all-purpose flour; 2 1/4-oz. packets rapid-rise yeast; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground allspice; 1 cup chopped fresh cranberries; 2 large eggs, beaten

12 ingredients

3 steps

Ingredients

1 cup half-and-half
1/4 cup sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into pieces
4 cups all-purpose flour
2 1/4-oz. packets rapid-rise yeast
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 cup chopped fresh cranberries
2 large eggs, beaten

Directions

1

In a pan over medium heat, stir half-and-half, sugar, salt and 4 Tbsp. butter until an instant-read thermometer reads 125°F. In a bowl, mix flour, yeast and spices. Toss in cranberries. Stir in half-and-half mixture, then eggs, until a ball forms.
2

Turn dough out onto a floured surface; knead until smooth, about 5 minutes. Cover; let rest for 10 minutes. Line 2 baking sheets with parchment; mist with cooking spray. Divide dough into 24 pieces; shape into balls. Place on sheets. Cover and let rise for 30 minutes.
3

Preheat oven to 400°F. Melt remaining 2 Tbsp. butter; brush onto rolls. Bake until golden, 15 to 20 minutes, switching sheets halfway through. Tap a roll on the bottom; it should sound hollow.