Cranberry Pumpkin Walnut Rolls

We’ve got another pumpkin recipe for you! I served these rolls as part of our Thanksgiving dinner, and they were a nice complement to the Vegetable Wellingtons that we posted last week.  If you are like me and can’t seem to get enough pumpkin—whether in savory or sweet dishes—give these rolls a try!


Cranberry Pumpkin Walnut Rolls

This recipe is a no-knead recipe that I got from the Kitchn.  I’ve made the dough into a single loaf before, but had some trouble with the loaf being too well done on the outside and doughy in the center.  To remedy this issue, I decided to try making the dough into rolls.  I followed these directions pretty closely, except I substituted spelt flour for half of the all-purpose flour that is called for in the recipe.  I also divided the dough into about 12-15 equal sized pieces and formed mini-loaves (or rolls) from them.  I baked the rolls on a parchment lined baking sheet at 450° for about 20 minutes or so.  The rolls should be golden brown and sound hollow when you tap on the bottom. 


Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

I love the combination of pumpkin and cranberries, and these rolls were delicious when toasted and spread with a little butter.

Easy Rating


Three Easy Chairs (Average Difficulty)

This is a no-knead bread recipe, which takes some of the work out of breadmaking, but it still takes some time to put together the dough and to form it into rolls.

Healthy Rating


Four Apples (Healthy, Wealthy, and Wise)

I used half whole wheat flour for these rolls, and they do not contain any oil and only have a little bit of sugar

Green Rating


Four Leaves (Mother Earth Approved)

All of the ingredients were organic, but not local.
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