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These rustic sourdough cranberry walnut rolls combine the hearty texture of whole wheat with tart cranberries, toasted walnuts, and a touch of warm spice, making them perfect for cozy gatherings, seasonal spreads, or a nourishing breakfast.
If you’re looking for fall breakfast ideas, be sure to try my sourdough pumpkin cinnamon rolls or sourdough cranberry orange scones!
Nothing beats fresh-from-the-oven dinner rolls—except maybe this cranberry walnut–studded version. I love taking a classic recipe like sourdough rolls and adding a fun, flavorful twist, just like you’ll find in this sourdough chocolate chili bread and these everything bagel sourdough dinner rolls.
That said, it’s always nice to have a traditional version to fall back on—and if you’re short on time, these sourdough discard rolls come together in just a few hours.
Why You’ll Love Sourdough Cranberry Walnut Rolls
- Perfect holiday side dish: While these rolls are delicious any time of year, they really shine during the fall and holiday seasons thanks to their warm spices and comforting flavors. Hello, butter, cinnamon, and nutmeg!
- Long fermented: Sourdough has so much to offer—not just for gut-friendly benefits, but for convenience too. You can prep these rolls ahead of time and pop them in the fridge for up to 12 hours, baking them when it fits your schedule. That flexibility is a game-changer in our kitchen.
- Simple pantry ingredients: This recipe uses basic, wholesome ingredients you likely already have on hand. And if you’ve got a sourdough starter, you’re just a few steps away from cozy, fresh-baked rolls.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: A mix of all-purpose flour and whole wheat flour gives the best flavor and texture. You can use 100% whole wheat, but see the tips section below for a note on adjustments.
- Sourdough starter: This recipe uses an active, bubbly starter at 100% hydration to naturally ferment and rise the rolls.
- Honey: Adds a touch of sweetness and balances the earthy whole wheat flavor.
- Butter: Melted butter brings rich flavor, but olive oil can be used instead if you prefer.
- Cranberries: Use dried cranberries. If they’re on the larger side, chop them up to ensure even distribution throughout the dough.
- Walnuts: Chopped walnuts add texture and a nutty contrast to the sweet-tart cranberries.
- Spices: Cinnamon and ground nutmeg pair perfectly with the other ingredients, giving these rolls a warm and unique flavor profile.
Equipment
- Stand Mixer (optional)
- 9×13 Baking Dish
How to Make Sourdough Cranberry Walnut Rolls
Here are the step-by-step instructions for making sourdough cranberry walnut rolls.
Step 1: Mix the Dough
In a stand mixer bowl or large bowl, combine the whole wheat flour, all-purpose flour, salt, cinnamon, and nutmeg. In a separate bowl, whisk together the active sourdough starter, warm water, honey, and melted butter (Photo 1). Pour the wet mixture into the dry and mix on low until a shaggy dough forms (Photo 2).
Step 2: Rest and Prep Mix-Ins
Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes to hydrate the flour. Meanwhile, place the cranberries and walnuts in a small bowl and cover with warm water to plump them up.
Step 3: Knead and Add Mix-Ins
Drain the cranberries and walnuts well. Add them to the dough and mix again until they’re evenly distributed throughout (Photo 3). Knead for several minutes to develop gluten (Photo 4).
Step 4: Bulk Fermentation
Cover the bowl with a damp tea towel and let the dough rise at room temperature (around 75°F/24°C) for 4–6 hours, or until nearly doubled in size (Photo 5). If you’d like to cold-proof, refrigerate the dough overnight for slower fermentation and deeper flavor.
Step 5: Shape the Rolls
Turn the dough out onto a lightly floured surface. Gently deflate and divide into 10–12 equal pieces (Photo 6). Shape into round rolls and place them in a greased or parchment-lined 9×13″ baking dish (Photo 7).
Step 6: Final Rise
Cover the rolls with a damp towel and let them rise at room temperature for 2–3 hours, or until noticeably puffy and touching (Photo 8).
Step 7: Bake
Preheat your oven to 375°F (190°C). Optionally brush the tops of the rolls with milk, melted butter, or coconut oil. For a decorative touch, sprinkle with rolled oats. Bake for 35–40 minutes, or until golden and hollow-sounding when tapped.
Step 8: Cool and Serve
Transfer the rolls to a cooling rack and let cool for at least 15 minutes before serving.
How To Store
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months and reheat in the oven before serving.
Serving Suggestions
- Enjoy warm, with butter or honey butter for a touch of sweetness.
- Pair with cheese and cured meats for a sweet-savory contrast.
- Use them as dinner rolls for hearty soups like chicken potato soup or slow cooker chicken stew or roasted meats like this Instant Pot Pot Roast.
- Toast and spread with cream cheese or almond butter for a cozy breakfast.
Tips
- You can use all whole wheat flour instead of a mix of all-purpose and wheat. However, whole wheat absorbs more water and can make the rolls denser. Increase hydration slightly and allow for a longer fermentation time to improve texture.
- To get a more pronounced sourdough tang in these rolls, use a well-fermented, mature starter, extend the bulk fermentation in a cool environment, or cold-proof the dough for 12-24 hours for next day shaping.
- To make sure these rolls have a soft, fluffy texture, ensure proper gluten development by kneading thoroughly or using stretch-and-fold techniques. Also, don’t over-ferment the dough, as that can lead to denser rolls. A warm place will speed up fermentation.
- You may want to soak the cranberries if they seem dry. Soaking helps keep the cranberries plump and prevents them from absorbing moisture from the dough. Soak in warm water for 5-10 minutes, then drain before mixing in.
- Substitute pecans, almonds, hazelnuts, or pumpkin seeds for the walnuts if you prefer a different nutty flavor.
- If the dough is too dry, add small amounts of water (5-10g at a time). If it’s too sticky, lightly flour your hands when handling it or let it rest longer to strengthen gluten development.
Recipe FAQs
Yes, but fresh cranberries contain more moisture, which can affect dough hydration. Chop them finely and slightly reduce the water in the dough to prevent excess moisture.
Yes! After shaping, cover and refrigerate the rolls overnight (8-12 hours). Let them come to room temperature for about 1 hour before baking.
Substitute the butter with olive oil or coconut oil, and use maple syrup or agave instead of honey.
More Sourdough Recipes
- Everything Bagel Sourdough Dinner Rolls
- Sourdough Discard Rolls
- Everything Bagel Sourdough Bread
- Easy Sourdough Sandwich Bread
- Sourdough Cheddar Biscuits
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you so much!
Sourdough Cranberry Walnut Rolls
Equipment
Ingredients
- 175 grams whole wheat flour, about 1 ⅓ cups
- 150 grams all-purpose flour, about 1 ¼ cups
- 100 grams active sourdough starter, about ½ cup, 100% hydration
- 200 grams warm water, about ¾ cup + 1 tbsp
- 40 grams honey, about 2 tbsp
- 1 teaspoon salt
- 2 tablespoons melted butter, or olive oil
- 50 grams dried cranberries, about ⅓ cup, chopped if large
- 50 grams walnuts, about ½ cup, chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg, optional, for extra depth
Instructions
- Mix the Dough: In a stand mixer bowl, combine the whole wheat flour, all-purpose flour, salt, cinnamon, and nutmeg. In a separate bowl, mix the sourdough starter, water, honey, and melted butter.Mix the wet ingredients and dry ingredients together in the stand mixer on low until fully combined.
- Rest and Prep Mix-ins: Let the dough rest, covered, for 30 minutes. Prepare the cranberries and walnuts by placing them in a small bowl and cover with warm water.
- Knead & Add Mix-ins: Drain the cranberries and walnuts well and add them to the mixer bowl. Mix the dough until the walnuts and cranberries are thoroughly combined with the dough.
- First Rise: Place the dough in a greased bowl or, alternatively, leave it in the stand mixer bowl. Cover it with a damp tea towel, and let it rise for 4-6 hours at room temperature (around 75°F/24°C), or until nearly doubled in size. If you have more time, you can let it rise in the fridge overnight for a slower fermentation.
- Shape the Rolls: Once the dough has risen, gently deflate it and divide it into 10-12 equal pieces, shaping them into rolls. Place them in a greased or parchment-lined baking dish, ensuring they’re close together to allow for rise during baking.
- Second Rise: Cover the rolls with a damp cloth and let them rise for 2-3 hours, or until puffy.
- Bake: Preheat the oven to 375°F (190°C).At this time you can, optionally, brush the tops of the rolls with a little milk (dairy or non-dairy) or melted butter or coconut oil before baking for a golden finish. For a textured finish, also sprinkle with rolled oats before baking.Bake the rolls for 35-40 minutes or until golden brown and hollow-sounding when tapped on the bottom. If the rolls are browning too quickly, they can be tented with foil for the last 10 minutes
- Cool and Serve: Let the rolls cool on a wire rack for at least 15 minutes before serving to allow the flavors to settle.
Notes
Tips:
- You can use all whole wheat flour instead of a mix of all-purpose and wheat. However, whole wheat absorbs more water and can make the rolls denser. Increase hydration slightly and allow for a longer fermentation time to improve texture.
- To get a more pronounced sourdough tang in these rolls, use a well-fermented, mature starter, extend the bulk fermentation in a cool environment, or cold-proof the dough for 12-24 hours for next day shaping.
- To make sure these rolls have a soft, fluffy texture, ensure proper gluten development by kneading thoroughly or using stretch-and-fold techniques. Also, don’t over-ferment the dough, as that can lead to denser rolls. A warm place will speed up fermentation.
- Soaking helps keep the cranberries plump and prevents them from absorbing moisture from the dough. Soak in warm water for 5-10 minutes, then drain before mixing in.
- Substitute pecans, almonds, hazelnuts, or pumpkin seeds for the walnuts if you prefer a different nutty flavor.
- If the dough is too dry, add small amounts of water (5-10g at a time). If it’s too sticky, lightly flour your hands when handling it or let it rest longer to strengthen gluten development.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soft, slightly tangy, and beautifully enriched with tart cranberries and crunchy walnuts, these rolls offer a perfect balance of sweet and nutty in every bite.