Christmas cranberry rolls (v)

Chewy, doughy rolls dotted with cranberries - perfect for Christmas morning
Adapted from cranberry nut rolls at Tracey's Culinary Adventures
Makes approximately 20 rolls
Original post (and pictures) here


3 1/2 cups + 1/2 cup bread flour
1 tbsp brown sugar
1 1/2 tsp yeast
1 1/2 tsp salt
1 1/2 cups soy milk (or non-dairy milk of choice)
2 tbsp oil
Egg replacer to the equivalent of 1 egg (or 1 egg)
2 cups dried cranberries


1. Combine the 3 1/2 cups bread flour, brown sugar, yeast and salt in a large bowl, a food processor with dough blade attached, or a stand mixer with the paddle attachment.

2. Beat the dry ingredients together briefly, to combine, either using your food processor / mixer or by hand.

3. Warm the milk to 35'C, if you have a thermometer, or for ~ 30 seconds on medium power in the microwave, until warm to the touch, if you don't. [I did the latter.]

4. Whisk the warmed milk and oil together. Prepare the egg replacer (or egg) and whisk this in with the milk and oil.

5. Gradually add the milk / oil / egg mixture to the dry ingredients, beating on low speed. Continue beating for approximately 1 minute, until a wet dough comes together.

6. Add the cranberries to the dough mixture.

7. If you are using the dough blade in a food processor, continue beating with the dough blade to knead the dough until it is smooth and elastic, about 4 minutes.

If you are using a stand mixer, swap the paddle attachment for the dough hook and beat on low speed to knead the dough until it is smooth and elastic, about 4 - 6 minutes.

If you are working by hand, knead your dough manually until smooth and elastic. 

8. Whilst kneading, add the extra 1/2 cup flour gradually.

9. When the dough is well-kneaded and smooth and elastic, transfer to a large bowl sprayed with cooking oil spray. Cover with plastic wrap and leave to rise for 2 hours.

10. Line 2 baking trays with non-stick baking paper.

11. When the dough has risen, roll into 20 small balls. Place these on the lined baking trays and spray with cooking oil spray. Cover with plastic wrap and allow to rise for another 1 1/2 hours.

12. Pre-heat the oven to 220'C. Sprinkle the rolls with extra brown sugar, if desired, and allow to rise for another 15 minutes.

13. Place the rolls in the oven and reduce the heat to 200'C. 

14. Bake for 15 - 18 minutes, until slightly golden.

  • I used a dough blade in a food processor and this worked very well - albeit with a lot of cleaning up at the end (picture dough in every food processor part and crevice...). However, I am sure that kneading by hand would work perfectly well too, as per the traditional approach - and probably result in less cleaning up.
  • Due to fitting this recipe around Saturday errands, I also left my dough to rise for about 4 hours in the bowl, before separating into rolls. Because of this, I didn't do step 11, but skipped straight from step 9 (with a 4 hour rising time) and step 10 to step 12. The rolls seemed to cope just fine.
  • I checked my rolls at 15 minutes, thought they could do with a little longer, went back at 18 minutes and found them just a little toogolden. Check regularly after 15 minutes!