Whole Wheat Cranberry Sweet Roll
Soft and fluffy sweet rolls made from 100% whole wheat bread flour and homemade cranberry jam.
Sunbeam bread machine
Desktop Toast Oven
- 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)
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.
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.
- 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.