Imagine sinking your teeth into a warm, pillowy dinner roll that's not just delicious, but also packed with wholesome goodness. These Whole Grain Cranberry Vanilla Dinner Rolls are about to become your new obsession, combining the rustic charm of whole wheat, the sweet-tart burst of cranberries, and a luxurious vanilla twist that will make your taste buds dance with joy. Perfect for family dinners, holiday gatherings, or when you simply want to elevate your bread game, these rolls are a game-changer that proves healthy can be incredibly indulgent!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 3 cups whole wheat flour
- 1/4 cup honey
- 1 tbsp instant yeast
- 1 tsp salt
- 1 cup warm water
- 1/2 cup dried cranberries
- 1/4 cup unsalted butter
- 1 vanilla bean
- 1/4 cup maple syrup
Instructions
- In a large mixing bowl, combine 3 cups of whole wheat flour, 1 tablespoon of instant yeast, and 1 teaspoon of salt. Mix well to ensure the yeast and salt are evenly distributed throughout the flour.
- In a separate bowl, mix together 1/4 cup of honey and 1 cup of warm water (around 110°F or 43°C). Stir until the honey is fully dissolved in the warm water.
- Gradually pour the honey-water mixture into the flour mixture, stirring with a wooden spoon or a spatula until a shaggy dough forms.
- Add 1/2 cup of dried cranberries to the dough and mix until they are evenly incorporated.
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the whipped vanilla bean maple butter. In a small bowl, soften 1/4 cup of unsalted butter at room temperature until creamy.
- Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the vanilla seeds to the softened butter along with 1/4 cup of maple syrup. Mix well until fully combined and fluffy.
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 12 equal pieces.
- Shape each piece of dough into a ball by tucking the edges into the center and rolling it gently on the surface. Place the shaped rolls onto a greased baking sheet or a parchment-lined baking dish, leaving some space between each roll.
- Cover the rolls with a kitchen towel and let them rise again for about 15-20 minutes, or until they puff up slightly.
- Preheat your oven to 375°F (190°C) while the rolls are rising.
- Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool slightly on a wire rack.
- Serve the warm rolls with the whipped vanilla bean maple butter on the side for spreading.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it. Too hot, and you'll destroy the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 5-7 minutes develops the gluten, giving your rolls that perfect, soft texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Cranberry Distribution: Gently fold in cranberries to prevent them from breaking and ensure even distribution throughout the dough.
- Butter Whipping Hack: For the most luxurious vanilla maple butter, ensure your butter is truly at room temperature and whip it until it's light and fluffy.
- Baking Precision: Every oven is different, so start checking your rolls at the 20-minute mark to prevent over-browning.
- Freshness Tip: These rolls are best served warm, but can be stored in an airtight container for 2-3 days. Reheat briefly in the oven to restore that fresh-baked magic!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
