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Whole-Wheat Cranberry Dinner Rolls
1 h 10 m
Diabetic Living Magazine
“These buttery thyme-seasoned knotted dinner rolls have a sweet and tangy cranberry-ginger topping baked right in. The prep time is only 20 minutes thanks to frozen whole-wheat bread dough, so you can make these any night of the week.”
¼ cup fresh cranberries, chopped
1½ teaspoons sugar or sugar substitute (see Tip) equivalent to 1½ teaspoons sugar
1Combine cranberries and sugar in a small bowl. Stir in 1 tablespoon of the melted butter, ¼ teaspoon of the thyme and the ginger.
2Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).
3Preheat oven to 350°F. Stir together the remaining 1 tablespoon melted butter and the remaining ¼ teaspoon thyme in a small bowl. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown.
Tip: If using a sugar substitute, we recommend Splenda(R) Granular or Truvia(R) Spoonable Sweetener. Follow package directions to use product amount equivalent to 1½ teaspoons sugar. Nutrition Per Servings with Substitute: same as below, except 116 calories, 18 g carbohydrate, 0 g sugar.