Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon salt
- 3 1/2 – 4 cups all-purpose flour
- 3/4 cup dried cranberries
- 3/4 cup chopped walnuts
Instructions:
- In a mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the milk mixture, give it a quick stir, and let it sit for about 5-10 minutes until it becomes frothy.
- Add the melted butter, egg, and salt to the yeast mixture and whisk together.
- Gradually add the all-purpose flour, about 1 cup at a time, stirring until a soft dough forms.
- Turn the dough out onto a floured surface and knead it for about 5 minutes.
- Flatten the dough and sprinkle the dried cranberries and chopped walnuts over it. Knead the dough again to incorporate the cranberries and walnuts evenly. Add more flour if needed, but keep the dough slightly tacky.
- Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size.
- Once the dough has risen, punch it down gently to release the air bubbles.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Divide the dough into equal-sized portions and shape them into rolls. Place the rolls on the prepared baking sheet, leaving some space between each roll.
- Cover the rolls loosely with a clean kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.
- Bake the cranberry walnut dinner rolls in the preheated oven for 15-20 minutes or until they turn golden brown.
- Remove the rolls from the oven and let them cool on a wire rack.
These cranberry walnut dinner rolls are soft, slightly sweet, and filled with the delicious flavors of cranberries and walnuts. Serve them warm as a delightful addition to your dinner table or enjoy them as a tasty snack!
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