One for the Table: The sweet side of dinner rolls
By Cathy Pollak
on
Since Thanksgiving has so many savory dishes, I am always looking to add a little more sweetness to the meal. I often add dried fruit to the stuffing, so I thought maybe I would try adding it to dinner rolls the next day. It's always fun to change things up a bit.
I did not want the rolls to be overly sweet, so I added a little bit of cinnamon and only a half cup of dried cranberries to my regular dinner rolls recipe. The slight hint of cinnamon and a bite of dried cranberry smothered in butter is the perfect way to round out a meal.
Cinnamon-Cranberry Dinner Rolls
Serves 36 rolls
3 cups all-purpose flour, divided
1/4 cup sugar
1 envelope active dry yeast (1/4 ounce)
1 1/4 teaspoons ground cinnamon
1/2 teaspoon table salt
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