Whole Wheat Cranberry Milk Rolls

Making bread was one of my favorite things to do when growing up. I haven’t had the chance to make bread in a long time so making these whole wheat Cranberry Milk Rolls is bringing me a lot of memories.

Whole Wheat Cranberry Milk Rolls

So I just made these Whole Wheat Cranberry Milk Rolls today that are out this world. I have been experimenting with this recipe and I think I am pretty close to the perfect end result. On the next attempt I am going to increase the whole wheat flour content to make them a bit healthier.

I must say that most of my recipes are fast to put together but this one requires a little bit more time since you need extra time for the dough to rise. The actual mixing may take you 5-10 minutes but the rising time is about 1 hour 30 minutes total, worth the wait though. On any event if you try this you will not be disappointed.

Whole Wheat Cranberry Milk Rolls
Whole Wheat Cranberry Milk Rolls
This is how the dough looks like before rising.

Whole Wheat Cranberry Milk Rolls
This is how the dough looks like after about 1 hour sitting in the counter rising :-)


Whole Wheat Cranberry Milk Rolls

Miryam's original recipe

Yield: 12-14 rolls

Total Time: 2 hours


  • 2/3 cup lukewarm milk, I use organic
  • 4 tbsp of butter, melted
  • 4 tbsp olive oil
  • 2 packages of yeast
  • 1/3 cup unrefined sugar
  • 4 eggs at room temperature
  • 2 cups of bread flour
  • 1 1/2 cup whole wheat pastry flour
  • 1/3 cup raisins, or cranberries




In a mixing bowl dissolve the yeast in the milk. Let stand for about 2-3 minutes. Add the eggs, melted butter, oil and sugar and combine with a whisk. Add flours and craisins and combine until you have an homogeneous mixture. At this stage you may have to use your hands, I do. You may end up with a semi sticky dough, not to sticky though (you many need a bit more flour than what calls in the recipe). Let the dough rest in a bowl covered with plastic wrap for about 1 hour or until double in size.

After the dough has risen make little balls, I get about 14 pretty big in size. Let them rest for another 30 minutes or until double in size covered with plastic wrap on a baking tray previously lined with unbleached parchment paper.

Combine the sugar and water for the topping. This is going to be a pretty thick mixture. When the rolls have double in size brush each roll with the beaten egg and place a little bit of the sugar mixture on each roll. Bake on a preheated oven at 375 F for about 15-18 minutes. Transfer to a wire rack and cool. Enjoy


  1. yummy! I use sourdough instead of normal yeast, maybe I will try that soon!

  2. You list olive oil in your ingredients, but don’t list when to use it. Are you using the butter and olive oil. I would like to try the recipe, but not sure how to use the olive oil. Thanks for your help

  3. Rosemary, yes sorry I use both. Use it together with the butter, at the same time :-)

    Let me know how they turn out and thanks for visiting my blog

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