Whole Wheat Cranberry Sage Rolls with Pumpkin Butter

December 8th, 2011 § 0 comments

Makes about 24 rolls


1 package active dry yeast
1 cup lukewarm water
1 teaspoon dark molasses or honey
21/2 cups unbleached white flour
1 cup whole wheat flour
2 tablespoons salt
1/2 cup dried cranberries
1/2 cup fresh sage, chopped fine
1/4 cup walnuts, chopped fine
2 tablespoons olive oil
Pumpkin butter (recipe follows)


In a small bowl, gently whisk together the yeast, 1/4 cup lukewarm water and molasses. Let the mixture stand until frothy, about 7 minutes. In a large mixing bowl combine the flours, salt, cranberries, sage and walnuts. Mix well. Combine the two mixtures and mix well, adding the olive oil in the end. When the dough is well mixed, turn onto a lightly floured surface and knead for approximately 7-8 minutes or until texture is elastic. Place dough in a lightly oiled ceramic bowl, dampen a kitchen towel in warm water and use the towel to cover the bowl. Let dough rise until double in size, usually about 11/2 hours. Punch the dough down and again turn onto lightly floured surface and knead a few minutes. Divide dough into 24 evenly shaped balls and place on lightly greased baking pan. Allow to rise another 20 minutes. Bake rolls for about 20 minutes or until rolls are golden brown in 450° oven that has been preheated for at least an hour.

Pumpkin Butter

Makes 1/2 cup


1 cup pumpkin puree
1/4 cup apple cider
1 teaspoon fresh ginger, chopped fine
2 tablespoons brown sugar
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated


Place all the ingredients in a small saucepan and  mix well, heat to a medium heat and simmer for about 15-20 minutes stirring occasionally until thick. Allow to cool and let set in the refrigerator to set up.

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