Whole Wheat Cranberry Rolls

Whole Wheat Cranberry Rolls | Good Cheap Eats

There’s nothing to get you ready for a holiday like making the meal three and a half weeks in advance. Just call me Martha for baking a full turkey dinner while there are still bags of Halloween candy stashed all over my house.

But, you see, unlike Martha, preparing a turkey dinner gets me all hot and bothered. It’s rare these last few years of food blogging that I have been able to cook a meal and pull off a photo shoot and keep my head on straight.

A Thanksgiving Menu

Since I wanted to share some new recipes with you, I did a dry run of our turkey day, finding some nice compromises to traditional dishes as well as foolproofing some old standbys. That said, I’m super excited about this menu. I’ll be sharing them with you over the next couple weeks, ending with a printable meal plan and grocery list if you want to recreate this yourself for Thanksgiving or some other special feast.

Whole Wheat Cranberry Rolls | Good Cheap Eats

Today we start with the bread basket and these yummy dinner rolls. My people jumped on these Whole Wheat Cranberry faster than a bear runs for honey. There were none left. I think I got one.

Yes, Virginia, we’ll be making a double batch soon and stashing it in the freezer. They really were good.

One of the things that I loved about them was that they didn’t taste “wheaty”. I think this is thanks to the white whole wheat flour. It’s a whole grain, but doesn’t have that strong wheat flavor that some whole wheat flours have.

I like the addition of the dried cranberries. Not everyone likes cranberry sauce, so this is a great way to bring the tart berry to the table. And if — IF — there are leftover rolls, they’d be great made into sandwiches with the turkey leftovers. Yum! I can’t wait to make these again.

Whole Wheat Cranberry Rolls | Good Cheap Eats

I baked the dozen rolls in two 9-inch cake pans. See the cute blossom shapes? You could also let them rise in a 9×13 pan. My feeling is go with the oven space you have available on Thanksgiving, particularly if you’re going to bake these the day of. A fun twist would be to bake them in jars, like Aimee did a few years ago.

These rolls are definitely best served the day of baking, hot from the oven and slathered with butter, but you can make them the day before and store them in an airtight container. Bake them a few weeks in advance and store them, well-wrapped, in the freezer. Thaw them on the counter, wrapped. You can warm them in the oven (350 for about 5 minutes) before serving if you like.

To round out the bread basket, consider a mixture of different breads and rolls, like these:

Whole Wheat Cranberry Rolls | Good Cheap Eats

 

What do YOU fill the Thanksgiving bread basket with?

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Comments

  1. Silly question but do you have to use the white wheat flour? Can you use regular AP flour or whole wheat flour?

  2. These look great! I love cranberries so much. I cant wait to try them.
    Sarah

  3. These rolls look absolutely delicious! We already had Thanksgiving in Canada and I overbought fresh cranberries so I have a surplus of them in the freezer. Do you have any suggestions about how to use them in this recipe instead of the dried ones? By the way, your blogs and book have been the stepping stone to my new perspective on food and health, so I would like to thank you for all the information you put out there and the way you do it – you have absolutely changed my life! Sounds a little dramatic, but it’s true. Thank you!

    • Thank you sooooooooo much for your kind words. Wow! I’m honored. Thank you.

      As for the fresh cranberries, I’ve only ever used them in quick breads and muffins. The breads cook a long time, but muffins don’t…. so I am not really sure what would happen. If you try it, let us know. And stay tuned for the AMAZING homemade cranberry sauce I made. yum!

  4. Do you think I could freeze the dough balls (after first rise, before 2nd rise?). These looks so good – I would love to have a stash of them in the freezer.

  5. I always make homemade butter crescent rolls, but these might be a nice change. We are having Thanksgiving on Sunday for small group (potluck style) and then again on the real Thanksgiving.

  6. these sound so good :)

  7. Thank you for this recipe – they turned out so great! My husband and 2-year-old absolutely loved them (well, so did I but that’s less hard to achieve…) I’m so glad I stumbled upon your blog a few months ago which resulted in me getting your book for my birthday and a lot of easy nights thanks to more intentional and varied freezer cooking. Thank you for sharing and being so inspirational!

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