Sourdough Cranberry Walnut Rolls
These cozy sourdough cranberry walnut rolls are packed with warm spices—perfect for Thanksgiving, Christmas, or any festive holiday table.
Servings: 12 rolls
Calories: 170kcal
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
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.
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
Serving: 1roll | Calories: 170kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 211mg | Potassium: 90mg | Fiber: 3g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 1mg
