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    Home » 30 Minute Cranberry Wild Rice Rolls

    30 Minute Cranberry Wild Rice Rolls

    Published: Dec 15, 2014 · Modified: Nov 13, 2019 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Super quick and easy dinner roll recipe! These soft and fluffy cranberry wild rice rolls can be made from scratch in just 30 minutes.

    Gold baking pan filled with cranberry wild rice rolls

    If you’d never tried cranberry wild rice bread, you’re in for a treat! These rolls are soft and with just a hint of sweetness to balance out the tarness of the dried cranberries.

    I use a wild rice blend that has wild rice, rice, and quinoa to make the rolls heartier but still keep the rolls nice and soft.

    These cranberry wild rice rolls are great for a quick weeknight side, but these rolls are delicious and would be just as at home alongside a ham or turkey at a holiday dinner.

    They also make fantastic buns for leftover sandwiches the next day. So, whether you’re looking for a quick weeknight side or a delicious addition to your next holiday meal, give these rolls a try!

    How To Make Cranberry Wild Rice Rolls

    Cranberry wild rice roll dough in a silver mixing bowl

    In a small saucepan, melt butter. When butter is mostly melted, stir in milk, and heat mixture to about 110 F. It's important that the liquid isn't too hot or it will kill the yeast and the rolls won't rise.
    Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
    When milk mixture is at temperature, add to yeast and honey; stir to combine.
    Add salt and egg, and stir until combined. Stir in cooked multigrain rice variety, and then stir in 2 cups flour. Add enough of the remaining flour to make a dough that clings to paddle and cleans the sides of the bowl.
    Dough will still be pretty sticky. Don't add too much flour or the rolls will be heavy and dense.  Knead in cranberries and pecans.

    unbaked cranberry wild rice dinner roll dough in a baking pan

    With lightly floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet. Cover, and let dough rest for 10 minutes.
    Bake for 10-12 minutes, or until lightly golden brown.

    Pan of cranberry wild rice rolls set on the diagonal

    Tips For Making Cranberry Wild Rice Rolls

    • Milk/butter mixture: It's important that the mixture isn't too hot. If it's too hot, then it will kill the yeast, and the rolls won't rise.
    • Yeast: If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.
    • Flour: There's a range of flour listed. However, there's no need to use all of the flour. You only want to add enough flour to make a sticky dough. Too much flour will give you heavy rolls.

    What To Serve With Rolls

    These rolls are a fun twist on the usual holiday dinner rolls, and they make great buns for leftover ham or turkey sandwiches. The rolls are also really good served with soups.

    Hand grabbing a cranberry wild rice roll

    More Easy Roll Recipes!

    • 60 Minute Dinner Rolls
    • 30 Minute Honey Wheat Rolls
    • 60 Minute Buttery Crescent Roll Recipe

    If you’ve tried this 30 minute cranberry wild rice roll recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Gold baking pan filled with cranberry wild rice rolls

    30 Minute Cranberry Wild Rice Rolls

    Homemade cranberry wild rice rolls
    5 from 1 vote
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 12 rolls
    Calories: 243kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • ⅓ cup butter plus extra for brushing on
    • 1 cup milk
    • 2 tablespoons instant yeast
    • 2 tablespoons honey
    • ½ teaspoon salt
    • 1 large egg
    • ½ cup cooked multi-grain wild rice variety cooled to about room temperature
    • 3 ¼ - 4 cups all-purpose flour
    • ½ cup dried cranberries
    • ¼ cup chopped pecans

    Instructions

    • Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet. Set aside.
    • In a small saucepan, melt butter.
    • When butter is mostly melted, stir in milk, and heat mixture to about 110 F.
    • Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
    • When milk mixture is at temperature, add to yeast and honey; stir to combine.
    • Add salt and egg, and stir until combined.
    • Stir in cooked multigrain wild rice variety.
    • Stir in 2 cups flour.
    • Add enough of the remaining flour to make a dough that clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
    • Knead in cranberries and pecans.
    • With lightly floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
    • Cover, and let dough rest for 10 minutes.
    • Bake for 10-12 minutes, or until lightly golden brown.
    • If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1roll | Calories: 243kcal | Carbohydrates: 38g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 158mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g | Vitamin A: 220IU | Calcium: 36mg | Iron: 1.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Originally published 12/15/14. Updated with new photos and tips 11/13/19.

     

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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Sadie

      November 11, 2021 at 2:33 pm

      I made these a few years ago and they were fantastic. If quinoa or brown rice was subbed 1:1 for the wild rice would it affect the texture?

      Reply
    2. Cookies4kids

      November 07, 2017 at 11:20 am

      These are fast becoming a huge favorite with everyone who tries them. I am going to try a savory version of these this afternoon. I will drop the fruit and nuts, and add Asiago cheese and chives to the dough. I will brush the tops with egg and sprinkle more cheese on top before baking. I am also thinking garlic and dill for another version. Would the process and baking time stay about the same?

      Reply
      • Kate

        November 09, 2017 at 11:53 am

        So glad that they're a hit! =) Your variations sound delicious! It should stay the same. One thing I've found is that if I add cheese to the tops of my rolls in the last few minutes (say last 5 or so), it melts but doesn't get over-baked.

        Reply
    3. Cookies4kids

      November 07, 2017 at 10:39 am

      I have to say I was very skeptical , but tried this recipe anyway. They are absolutely delicious, and I will be making them often as holiday gifts. I used just 3 1/4 cups flour, walnuts instead of pecans, and dried blueberries instead of the cranberries which I will use next time. I had a package of Wild Blend rice which I cooked, and it was really wonderful. I am trying to teach myself to substitute a few things that I have on hand, and it all turned out so well. Thank you for a great “keeper” recipe.

      Reply
      • Kate

        November 09, 2017 at 11:51 am

        Thank you! So glad that you liked them! I absolutely believe in using what you have on hand, and I'm glad to hear that they came out well for you! =)

        Reply
    4. Sadie

      October 12, 2015 at 8:19 am

      5 stars
      These rolls are excellent, both the texture and the taste. Big hit with kids. Mine looked just like the ones pictured. I was very skeptical about the single, short rise and amazed when they rose beautifully and baked to perfection. I used a total of 3 1/2 cups flour. Bake time was longer than the recipe indicated. Baked for 21 minutes until they reached an internal temperature of 204°.

      Reply
      • Kate

        October 12, 2015 at 11:26 am

        I'm so glad that you liked them! The recipe is a little different! =) Thanks for taking the time to come back and leave a comment!

        Reply
    5. Anne Zealley

      October 07, 2015 at 10:58 am

      I'm based in the UK and was wondering what the T stands for in the ingredients, is it 2 tablespoons of instant yeast?

      Reply
      • Kate

        October 08, 2015 at 1:21 am

        Yes, T is tablespoon and tsp is teaspoon in my recipes.

        Reply
    6. Tina

      January 01, 2015 at 6:31 am

      Oh my, I wish mine came out as nice.

      Reply
      • Kate

        January 02, 2015 at 9:42 am

        Was there a problem when you made them? I'm happy to help troubleshoot!

        Reply
    7. Tori@Gringalicious.com

      December 15, 2014 at 10:25 am

      30 minutes! For real? Only 30 minutes and I can have these yummy things? I'm in! Oh, and I've never even considered putting rice in bread, It's brilliant!

      Reply
      • Kate

        December 16, 2014 at 8:28 am

        Thank you so much! That's so nice of you!! =)

        Reply

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