30 Minute Cranberry Wild Rice Rolls

Homemade cranberry wild rice rolls are soft rolls that can be made from scratch in just 30 minutes.

Course bread

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings rolls

Calories 243kcal

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.
⅓ cup butter
When butter is mostly melted, stir in milk, and heat mixture to about 110 F.
1 cup milk
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).
2 tablespoons instant yeast, 2 tablespoons honey
When milk mixture is at temperature, add to yeast and honey; stir to combine.
Add salt and egg, and stir until combined.
½ teaspoon salt, 1 large egg
Stir in cooked multigrain wild rice variety.
½ cup cooked multi-grain 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.
½ cup dried cranberries, ¼ cup chopped 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.

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.
Nutrition values are estimates.