Rating: 4 stars
19 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

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.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
30 mins
rise:
30 mins
bake:
20 mins
total:
1 hr 20 mins
Yield:
12 rolls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • Preheat oven to 350°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.

Tips

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

141 calories; fat 4g; cholesterol 23mg; saturated fat 1.4g; carbohydrates 24g; insoluble fiber 1g; protein 3g; sodium 199mg.
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