Cranberry Sauce Dinner Rolls (Bread Machine Dough)

These tender dinner rolls use jellied cranberry sauce in the dough for subtle sweetness. The bread machine handles mixing and kneading—just shape, rise, and bake in the oven. Lemon zest adds a bright touch, and optional dried cranberries boost the flavor. Perfect for leftover turkey sliders or a holiday bread basket.

16 rolls

Cranberry-Lemon Dinner Rolls (A Bread Machine Recipe) perfect for Thanksgiving

Prep Time 30

Cook Time 15

Rising Time 2 15

Total Time 3

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) cold butter, chopped
zest of 2 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 1 cup jellied cranberry sauce, ¼ cup whole milk or half-and-half, 1 large egg, 1 teaspoon salt, ¼ cup cold butter, chopped, zest of 2 medium lemons, 3 cups all-purpose unbleached flour, and 2 teaspoons bread machine yeast or instant yeast, to the bread machine pan in the order listed.
Select the DOUGH cycle and push the start button.
Check the dough early: After 1 minute, lift the lid to make sure the paddle is moving and the dough is beginning to clump.
Check the consistency: After 15–18 minutes of kneading, the dough should stick to the side of the pan, then pull away cleanly. If it sticks without releasing, add flour 1 tablespoon at a time. If it is dry and bouncing around the pan, add water 1 tablespoon at a time. Wait 1–2 minutes between additions.
Read more about this surprising secret to success with a bread machine.
Add the dried cranberries: Add the optional dried cranberries when the machine signals for add-ins or during the last few minutes of kneading.
Shape the rolls: When the DOUGH cycle ends, transfer the dough to a lightly floured surface. Divide it into 16 equal pieces and shape each piece into a smooth ball. Arrange eight rolls in each of two greased 8-inch cake pans.
Let the rolls rise: Cover and let rise until nearly doubled.
Bake: Preheat the oven to 350°F (180°C). Bake for 14–16 minutes, until evenly golden brown and the internal temperature reaches 190–195°F (88–91°C).
Cool and Enjoy: Let the rolls stand in the pan for 5 minutes, then transfer them to a wire rack to avoid wet bottoms.

Notes

To make a loaf: Shape the dough into a loaf and place it in a greased 8½ × 4½-inch or 9 × 5-inch loaf pan. Cover and let rise until nearly doubled. Bake at 350°F (180°C) for approximately 30–35 minutes, or until the center reaches 190–195°F (88–91°C).

Storage and freezing: Store cooled rolls in an airtight container at room temperature for 2–3 days. For longer storage, wrap the baked rolls well and freeze. Thaw at room temperature and warm briefly before serving.

Heads-up: Do not double this recipe. Six cups of flour is too much for most bread machines to knead properly and may cause the motor to overheat.

Stand mixer: Add all ingredients except the dried cranberries to the mixer bowl in the order listed. Mix on low until moistened, then knead with a dough hook on speed 2 or 3 until smooth and elastic. Add the cranberries near the end of kneading. Cover and let rise until doubled, then shape as directed.

By hand: Combine all ingredients except the dried cranberries into a shaggy dough. Knead on a lightly floured surface until smooth and elastic, adding the cranberries near the end. Place in a covered bowl and let rise until doubled, then shape as directed.

Nutritional Information