Cranberry Milk Bread Rolls
Cranberry Milk Bread Rolls are soft, fluffy, and packed with tangy-sweet cranberry flavor! Perfect for breakfast, brunch, or as a snack, these homemade rolls are a delightful treat that’s both delicious and easy to make.
Cranberry Milk Bread Rolls are soft, pillowy buns with a hint of sweetness and a subtle tartness from dried cranberries. Made with milk-infused dough, these rolls have a light, tender crumb and a beautiful golden finish from an egg wash. The cranberries add bursts of fruity flavor that perfectly complement the rich, buttery bread, making these rolls ideal for breakfast, snacks, or holiday gatherings. Enjoy them fresh from the oven or lightly toasted with a pat of butter for an irresistible treat.
Ingredients
- 150 grams milk
- 3 grams yeast
- 1 egg
- 25 grams sugar
- 300 grams bread or wheat flour
- 3 grams salt
- 30 grams unsalted butter
- 50 grams dried cranberries, finely chopped
- 1 egg for egg wash
Nutritional Information
- Calories: 120
- Protein: 3g
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Fiber: 1g
- Sodium: 100mg
- Sugar: 3g
- Carbohydrate: 18g
- Cholesterol: 15mg
Directions
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In a large bowl, combine 150 grams of milk, 3 grams of yeast, 1 egg, and 25 grams of sugar. Stir well, then add 300 grams of bread or wheat flour and 3 grams of salt. Mix until a dough forms. Cover and let the dough rest for 10–15 minutes.
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Add 30 grams of unsalted butter to the dough and knead it in until smooth. Mix in 50 grams of chopped dried cranberries. Cover the bowl with a lid and let the dough rise for 1 hour, or until it doubles in size.
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After the dough has risen, roll it out to about the thickness of a burger bun. Divide into small portions and shape into round balls. Place on a baking tray, cover with plastic wrap, and let rest for another hour.
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Preheat your oven to 180°C (350°F). Brush the tops of the rolls with a beaten egg for a glossy finish.
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Bake in the preheated oven for 15 minutes or until golden brown. Allow to cool slightly before serving.
