Cranberry Sauce Dinner Rolls (Bread Machine Method)
Sneak Preview: Soft and slightly sweet cranberry dinner rolls made with leftover jellied sauce and lemon zest. Use your bread machine for easy prep, then shape and bake in the oven. Perfect with turkey, ham, or a pat of butter.
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Jellied cranberry sauce always had a place at my husband’s family Thanksgiving table—though not many people ate it. So I always put it on our table, as well. But after the holiday, I’m left staring at half a can in the fridge. That’s when I pull out this recipe.
These rolls are soft and just a little sweet, with lemon zest to brighten the cranberry flavor and optional dried fruit for extra texture. The bread machine makes the dough easy, and the finished rolls are perfect with leftover turkey or ham.
Ingredients and Substitutions
CRANBERRY SAUCE: Jellied cranberry sauce works best; whole berry may also work but hasn’t been tested.
MILK: Use whole milk, 2%, skim, or a non-dairy alternative. No need to warm it.
EGG: A large egg (about 50g) was used in testing; adjust liquids slightly if using a different size.
SALT: Table or sea salt is fine; add ¼ teaspoon more if using Kosher salt. Don’t leave out the salt.
BUTTER: Use unsalted butter, finely chopped; margarine or shortening also work.
LEMON ZEST: Fresh lemon rind adds brightness; orange zest is a good substitute.
FLOUR: All-purpose flour gives soft texture; bread flour makes chewier rolls.
YEAST: Instant or bread machine yeast is easiest. See recipe notes for active dry yeast instructions.
DRIED CRANBERRIES (optional): Substitute raisins, dried cherries, or chopped dates. You can also add toasted pecans, walnuts, or almonds.
After the DOUGH Cycle
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
?Tips That Make a Difference
- Avoid overbaking – golden brown is the goal!
- Use a silicone mat for easy cleanup when shaping rolls.
- Cover rising rolls with a cheap shower cap to retain moisture without sticking.
- Choose dark or gold pans for better browning.
Cranberry Sauce Dinner Rolls (Bread Machine Method)
Video
Ingredients
- 1 cup (296 g) jellied cranberry sauce
- ¼ cup (57 g) whole milk or half-and-half
- 1 large (50 g) egg
- 1 teaspoon salt
- ¼ cup (57 g) butter, chopped
- Grated rind from two medium lemons
- 3 cups (360 g) all-purpose unbleached flour
- 2 teaspoons bread machine yeast or instant yeast
- 1 cup (130 g) dried cranberries (optional)
Instructions
- Prepare the Bread Machine: Add all ingredients: 1 cup (296 g) jellied cranberry sauce, ¼ cup (57 g) whole milk or half-and-half, 1 large (50 g) egg, 1 teaspoon salt, ¼ cup (57 g) butter, chopped, Grated rind from two medium lemons, 3 cups (360 g) all-purpose unbleached flour, and 2 teaspoons bread machine yeast or instant yeast, to the bread machine pan in the order given.Select the DOUGH cycle and push the start button.
- Check the Dough:? First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.? Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust.Read more about this surprising secret to success with a bread machine.
- Incorporate Dried Cranberries: When the machine signals for mix-ins, add the 1 cup (130 g) dried cranberries (optional).
- Shape the Rolls: After the cycle is complete, remove the dough to a lightly floured surface and divide it into 16 pieces. Shape them into balls and place them in two greased 8-inch cake pans.
- Allow to Rise: Cover rolls with a tea towel or cheap shower caps and let rolls rise for approximately 45 minutes or until almost doubled in size.
- Bake: Preheat oven to 350˚F (180˚C).Bake for 14-16 minutes, or until golden brown and the interior temperature is 190-195˚F on a digital quick-read thermometer.
- Cool and Enjoy: Let the rolls sit in the pan for 5 minutes, then transfer them to a wire rack to avoid steamed bottoms.
Notes
1️⃣ Add ingredients to the bowl in the listed order.
2️⃣ Mix on LOW until moistened, then knead on speed 2 or 3 with a dough hook for 5-10 minutes until smooth and elastic.
3️⃣ Cover and let rise in a warm place until doubled.
4️⃣ Gently deflate and shape as directed in the recipe. ? By Hand:
1️⃣ Mix all ingredients into a shaggy dough ball in a large bowl.
2️⃣ Turn onto a floured surface and knead for 10-20 minutes until smooth and elastic.
3️⃣ Place in a greased bowl, cover, and let rise until doubled.
4️⃣ Gently deflate and shape as directed. ? Yeast Tip: Using active dry yeast? Increase by ¼ teaspoon. It no longer requires dissolving, but you can if preferred.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
FAQ
Can I make a loaf instead of rolls?
Yes! Shape into a loaf and bake at 350°F for about 30-35 minutes.
Can I freeze the dough?
Yes, freeze after shaping. Thaw and let rise before baking.
Final Thoughts
What started as a way to avoid waste has turned into a holiday tradition of its own. Whether you’re using them for sliders, snacking with butter and jam, or serving them fresh with a festive meal, these cranberry dinner rolls are proof that the best ideas often come from leftovers.
If this recipe has inspired you, take a look at these slightly-out-of-the-ordinary dinner rolls.
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Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Hi, I am a great follower of your site. I love love your bread machine recipes. Made your corn meal rolls for Thanksgiving. They were excellent. Everyone loved them. I have always had great success with them until this loaf. It is just not rising in the machine. I now measure everything in grams as you suggested. This recipe included. It has 4 min left in the dough cycle. I am leaving it in the machine for 10 extra min. to see what happens. But I think I will have a weapon instead of a great loaf of bread. Any suggestions as to what might be the problem? Thanks so much Paula for all your great bread recipes. Your explanations of how to do your recipes are excellent. Oh, 1 more thing. None of your videos come up. Do I need to do something special. Thanks again Paula.
Is your kitchen cool? Sometimes, that can really slow down the rising. I would move the machine or pull the dough out and move it to another bowl in a warmer place until it actually doubles. Even if it takes a long time to rise, it won’t hurt the bread. In fact, a long rise will improve the flavor.
Has the dough risen at all? If not–did you remember to add the yeast? (It’s happened to me more than once–I wrote a post about it.)
I made these in a stand mixer + they are delish! Thank you.
Hi Carol,
Thanks for coming back to say so. Even though I spend a lot of time talking about bread machines, stand mixers can do the same job just as well, but without the handy timer.
Great recipe. We loved it!
Ok – these sound so yummy-I will figure out how to make them without a bread machine. I’ll let you know how they turn out.
Beth P
Hey Beth,
Great to hear from you. Do you have a Kitchen Aid mixer? If so, just dump all the ingredients into the bowl in the order listed. Use the dough hook. Turn on slowly at first to mix things up. Turn up the speed a bit and knead for several minutes. This is where you will have to use your experience to know when it has been kneaded long enough. If too dry and dough thumps around like a heavy ball, add liquid–1 tablespoon at a time. If dough is too wet, and it won’t turn into a ball after 10 minutes of kneading but looks very sticky, add flour–1 tablespoon at a time. The goal is for the to dough stick to the side, then pull away. When sufficiently kneaded and dough is elastic, cover dough and set in a warm place to double in size. Follow the directions I give for the bread machine from there. The cool thing with a bread machine is that you can dump the ingredients in the machine and walk away once you are satisfied the moisture is right. When you come back and dough cycle is finished, it is time to make into rolls. So easy, especially for beginners.
Hope you have a Happy Thanksgiving with all your grands!
Paula, it is the same at my house. My husband and son love this canned cranberry sauce, but I never ate it again after making my first batch of homemade cranberry sauce. So easy, and so much better. So this is timely. If there are leftovers, I will definitely make these buns, or maybe I will just buy some for that purpose. Thanks!
Becky,
I couldn’t agree more about homemade cranberry sauce. However, I would prefer to eat the requisite cranberries in these rolls. 😉