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Ingredients

Directions

  • Sprinkle sugar over milk. Add yeast and let sit until foamy, about 5 min. Meanwhile, in a large bowl, whisk flour, salt and cinnamon.

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  • Stir sour cream into yeast mixture, then stir into flour mixture until dough forms.

  • Scrape dough onto a lightly floured surface and knead in cranberries and walnuts. Continue to knead until they are well distributed and dough is elastic, about 5 min.

  • Place dough in a greased bowl; turn to coat. Cover with plastic wrap and let rise 1 hr, until almost doubled.

  • Punch down dough. Coat a 9-inch square pan with nonstick spray. Divide dough into 12 equal pieces. Shape into balls and place in prepared pan. Cover and let rise 45 min.

  • Heat oven to 350°. Uncover rolls and bake 20 min. Brush with melted butter and bake 15 min, until rolls sound hollow when tapped. Remove from pan to a rack; cool slightly.

Make it Picky Eater-Proof

  • Replace cinnamon with garlic powder. Skip the cranberries and nuts and knead 1/4 cup grated Parmesan into dough instead. Picky Eater-Proof Nutrition Information: 167 kcal cal., 4 g Fat, total (3 g sat. fat), 5 g pro., 26 g carb., 1 g sugar, 1 g fiber, 353 mg sodium

Make it Nut-Free

  • Swap in 1/3 cup coarsely chopped salted pumpkin seeds (pepitas) for the walnuts. Nut-Free Nutrition Information: 203 kcal cal., 6 g Fat, total (2 g sat. fat), 6 g pro., 32 g carb., 6 g sugar, 2 g fiber, 325 mg sodium

Nutrition Facts

175 calories; 4 g total fat; 313 mg sodium. 31 g carbohydrates; 4 g protein;

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