Whole Wheat Cranberry Sweet Roll

Cranberry Sweet Rolls

My family love sweet bread rolls that are soft and fluffy. However, it is difficult to make soft and fluffy bread using 100% whole wheat flour without adding any additives.

Regular whole wheat won’t make good bread. I needed bread flour. However whole wheat bread flour is hard to find. After extensive search at local stores, I finally came across this one on Amazon. It is the Organic Whole Wheat Bread Flour made by Great River.

I was very excited to have so many choices of 100% whole wheat sweet breads. Most bread recipes do not use whole wheat bread flour. Therefore it usually takes some tweaking and experimenting to get it right. But once I figured out one basic recipe, I pretty much use it for everything.

This Sunday I decided to make sweet rolls for the boys using the homemade cranberry jam. Apparently they are well appreciated. More than half of the rolls are already gone by the time I am typing this recipe.

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Whole Wheat Cranberry Sweet Roll

Soft and fluffy sweet rolls made from 100% whole wheat bread flour and homemade cranberry jam.
Prep Time3 hrs
Cook Time15 mins
Course: Dessert
Cuisine: French
Keyword: Pastry, sweet roll
Servings: 4 people
Calories: 250kcal
Author: Isabel Wang, MD/PhD
Cost: $5

Equipment

  • Sunbeam bread machine
  • Desktop Toast Oven
  • Rolling pin
  • Measuring cups

Ingredients

  • 2.5 cup Great River Organic Whole Wheat Bread Flour
  • 2.5 tbsp unsalted butter
  • 1 cup milk
  • 1 egg for the dough
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 1 tsp dry yeast
  • 1 cup cranberry sauce (homemade)

Instructions

Bread dough

  • In the pan of bread machine, add liquids (milk, egg), sugar and salt, then flour, and finally yeast on top of flour
  • Turn on the "Dough" program ( program #8 in my machine)
  • Knead for 10 minutes
  • Cut butter into small pieces and add them into the bread machine while it is kneading
  • Check the dough when the program completes; dough should be doubled in size, soft and slightly sticky when I touch it

Shaping and Rolling

  • On a floured board, roll out the dough. Punch out air. Divide it into 6 balls. Let rest for 10 minutes being covered.
  • Roll each ball out into 4 in X 8 in, spread cranberry sauce onto it with 0.5 inch blank area on one end, and roll it up. Seal both end and the edge by pressing them tightly.
  • Brush the baking pan with oil. Set rolls on it, cover them, and let rise for 1 – 1.5 hours.

Baking

  • Preheat oven to 350 F.
  • Gently brush egg wash on top. Cut 3 slits using a sharp knife.
  • Bake for 15 min until top is golden.
  • Cool the sweet roll on rack. Seal them in air-tight containers after they completely cooled down.

Notes

  • Rolls stay soft and fresh at room temperature for 2-3 days.
  • After that, they can be frozen to keep fresh. Toast them before serving.
Whole Wheat Cranberry Sweet Roll

About the Author Isabel Wang, MD/PhD

I received my MD from PUMC in Beijing China and my Ph.D. in Biochemistry from Stony Brook University on Long Island. Over the years, I have worked in the fields of genetic research and clinical medicine in different parts of the US, including PA, MO, CT, FL, NY and MI. My research has been published in multiple scientific journals. Currently I live in Ann Arbor, MI with my husband and our children and Mango the orange tabby. I love hiking, running, baking, cooking and biking.

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