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Cranberry-Orange Rolls Recipe

Looking for an easy Cranberry-Orange Rolls recipe? Learn how to make Cranberry-Orange Rolls using healthy ingredients.

Submitted by amyjohanna

Makes 16 servings

These are sort of experimental, from an adapted challah recipe on

Recipe Ingredients for Cranberry-Orange Rolls

7 grams instant yeast
500 grams bread flour
3/4 cup warm water
2 1/10 large eggs (tiny bit for glazing)
1/2 cup vegetable oil
1 1/2 teaspoons table salt
1/4 cup granulated sugar
1 tsp nonfat powdered milk
1 1/2 tsp orange extract
3/4 cup craisins

Recipe Directions for Cranberry-Orange Rolls

  1. Mixing the yeast slurry

  2. In a large bowl, whisk together the yeast and 3/4 cup (100 grams/3 ounces) of the flour, then whisk in the warm water until smooth. Let the yeast slurry stand uncovered for 10 to 20 minutes, or until it begins to ferment and puff up slightly.

  3. Mixing the dough: Whisk the 2 eggs, oil, salt, sugar, orange extract, and milk powder into the puffed yeast slurry until the eggs are well incorporated and the salt and sugar have dissolved. With your hands or a wooden spoon, stir in the remaining 3 cups (400 grams/14.7 ounces) flour all at once. When the mixture is a shaggy ball, scrape it out onto your work surface and knead it until smooth and soft, no more than 10 minutes. (Soak your mixing bowl in hot water now, to clean it and warm it if you would like to use it for fermenting the dough.) Or, if you like, the dough can be very quickly kneaded in a food processor: Mix the ingredients together in a bowl as directed, cut the rough dough in half, and process one half at a time, then knead the halves together. If the dough is too firm to easily knead, add a tablespoon or two of water to it; if it seems too wet, add a few tablespoons of flour.

  4. At the end of the kneading, work in the craisins (if dry, soak craisins in hot water first).

  5. The dough should feel smooth and firm and knead easily without sticking to the work surface.

  6. Fermenting the dough: Place the dough in the warm cleaned bowl and cover it with plastic wrap. (Or, the dough can be refrigerated right after kneading, then removed from the refrigerator to finish fermenting up to 24 hours later.) Let the dough ferment until it has at least doubled in bulk, about 2 hours, depending on the temperature in your kitchen. (If it has been refrigerated, the dough will take an extra 30 to 60 minutes to ferment.)

  7. Shaping and proofing the dough: Line 1 or 2 large baking sheets with parchment paper or oil them. Divide dough into 16 portions. Roll each portion into a strand, and tie it in a knot. Place on baking sheet.

  8. Cover the rolls well with plastic wrap. (At this point, the rolls can be refrigerated for up to 24 hours.) Let proof until tripled in size, about 1 1/2 hours (or up to 2 1/2 hours if the loaves were refrigerated).

  9. Meanwhile, 30 minutes before baking, arrange the oven racks in the upper and lower third positions if using two baking sheets, or arrange one rack in the upper third position if using one baking sheet, and remove any racks above them. Preheat the oven to 350F (180C/gas mark 4). If you like, preheat one or two baking sheets to double with the baking sheet(s) the loaves are resting on. Beat the remaining egg with a pinch of salt for glazing the bread.

  10. Baking the loaves: When the loaves have tripled and do not push back when gently pressed with your finger but remain indented, brush them with the egg glaze. Bake rolls for 15 to 20 minutes, until very well browned. After the first 20 minutes of baking, switch the rolls from front to back so that they brown evenly; if browning too quickly, tent with foil. When the rolls are done, remove them from the oven and let them cool on a rack.


Breads, Bake

Nutrition Facts
Serving Size 66.3g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
    Bad points
  • Contains alcohol
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