Super quick and easy dinner roll recipe! These soft and fluffy cranberry wild rice rolls can be made from scratch in just 30 minutes.
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
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.
More Easy Roll Recipes!
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30 Minute Cranberry Wild Rice Rolls
Ingredients
- 1/3 cup butter (plus extra for brushing on)
- 1 cup milk
- 2 tablespoons instant yeast
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup cooked multi-grain wild rice variety (cooled to about room temperature)
- 3 ¼ - 4 cups all-purpose flour
- 1/2 cup dried cranberries
- 1/4 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 Information
Originally published 12/15/14. Updated with new photos and tips 11/13/19.
Cookies4kids says
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?
Kate says
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.
Cookies4kids says
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.
Kate says
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! =)
Sadie says
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°.
Kate says
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!
Anne Zealley says
I’m based in the UK and was wondering what the T stands for in the ingredients, is it 2 tablespoons of instant yeast?
Kate says
Yes, T is tablespoon and tsp is teaspoon in my recipes.
Tina says
Oh my, I wish mine came out as nice.
Kate says
Was there a problem when you made them? I’m happy to help troubleshoot!
[email protected] says
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!
Kate says
Thank you so much! That’s so nice of you!! =)