SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cran-Sage Rolls

Yield: 12 rolls
Prep 30 mins Rise 30 mins Bake 350°F 20 mins
Cran-Sage Rolls
Ingredients
  • 1 16  ounce  loaf frozen white bread dough
  • 2  tablespoons  butter, melted
  • 1/2  cup  finely chopped dried cranberries
  • 2  tablespoons  chopped crystallized ginger
  • 2  tablespoons  snipped fresh sage
  • 1  egg
  • 1  tablespoon  water
  • 12  small fresh sage leaves (optional)
Directions

1. Thaw dough according to package directions. Grease a large baking sheet; set aside. On a lightly floured surface, roll dough into a 12x10-inch rectangle. Brush with melted butter; sprinkle with cranberries, crystallized ginger, and snipped sage. Starting from a long side, tightly roll up rectangle into a spiral. Cut into twelve 1-inch slices. Place rolls on prepared baking sheet, standing rolls upright with seam sides down. Cover and let rise in a warm place until double in size (about 30 minutes).

2. Preheat oven to 350 degrees F. In a small bowl whisk together egg and the water. Brush rolls with egg mixture. If desired, gently press a small sage leaf into the top of each roll; brush leaves with remaining egg mixture. Bake about 20 minutes or until golden brown.

From the Test Kitchen
  • Prepare as directed in Step 1, except after shaping dough and covering loosely, chill in the refrigerator for up to 24 hours. Let stand at room temperature for 30 minutes before baking. Bake as directed in Step 2.
Nutrition Facts (Cran-Sage Rolls)
  • cal. (kcal) 141,
  • Fat, total (g) 4,
  • chol. (mg) 23,
  • sat. fat (g) 1,
  • carb. (g) 24,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 199,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe