Cran-Sage Rolls
These make-ahead rolls use bread dough, and can be chilled in the fridge before baking for up to 24 hours. Cranberry and sage give them extra holiday flavor.
Rate This!
Cran-Sage Rolls
Directions
- 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).
- 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)
- Per serving:
- 141 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 23 mg chol. ,
- 199 mg sodium ,
- 24 g carb. ,
- 1 g fiber ,
- 3 g pro.
Reviews (3)
donatotea1
153 Days Ago
I used my own dough and these were delicious. Used dried sage and ginger the first time, but used my own sage and candied ginger the next. They were great either way.
cneuhaus5
1110 Days Ago
Really good & tasty & my guests really enjoyed them! The crystallized ginger gave a honey-like sweetness, but line your baking sheet w/parchment---it melts & sticks BADLY. I didn't want to hassle w/the rise time of frozen bread dough, so used refrigerated & just increased the filling ingredients proportionately to match the weight. Next time I will be even more generous with the filling ingredients and might even try croissant dough--yum!
Beth Wray
1600 Days Ago
I used my own roll recipe and then filled the dough with this filling. AMAZING! They were a hit at Thanksgiving and I am making them again for Christmas. So festive looking and just the right balance of savory and sweet-tart with the sage, cranberries & ginger. Thanks for this great recipe!