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.

Cran-Sage Rolls
Photo: Andy Lyons
Prep Time:
30 mins
Rise Time:
30 mins
Bake Time:
20 mins
Total Time:
1 hrs 20 mins
12 rolls


  • 1 16 ounce loaf frozen white bread dough

  • 2 tablespoon butter, melted

  • ½ cup finely chopped dried cranberries

  • 2 tablespoon chopped crystallized ginger

  • 2 tablespoon snipped fresh sage

  • 1 egg

  • 1 tablespoon water

  • 12 small fresh sage leaves (optional)


  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°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.


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 (per serving)

141 Calories
4g Fat
24g Carbs
3g Protein
Nutrition Facts
Calories 141
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1.4g 7%
Cholesterol 23mg 8%
Sodium 199mg 9%
Total Carbohydrate 24g 9%
Protein 3g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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