Whole Grain Cranberry Vanilla Dinner Rolls with Whipped Vanilla Honey Butter

Name: Whole Grain Cranberry Vanilla Dinner Rolls with Whipped Vanilla Honey Butter
Yield: 12
Cuisine: Baked Goods, Appetizers / Sides
Ingredients: 2 1/4 cups whole wheat flour; 3/4 cup dried cranberries; 1/4 cup sunflower seeds; 1/4 cup old fashioned oats; 2 tablespoons ground flax seeds; 1 packet dry active yeast; 1/2 cup milk (I used 1%); 1/4 cup water; 2 tablespoons unsalted butter; 2 tablespoons pure maple syrup; 2 teaspoons Nielsen-Massey Pure Vanilla Extract; 1/4 cup cooked quinoa; 6 tablespoons unsalted butter, softened; 1 teaspoon Nielsen-Massey Vanilla Bean Paste; 1 teaspoon pure maple syrup; 1/4 teaspoon kosher salt

Take your holiday menu to the next level with these nutty whole grain dinner rolls! They\'re full of hearty whole wheat, sunflower seeds, oats, and quinoa, with a hint of sweetness from dried cranberries and rich vanilla. Serve with a fluffy vanilla bean maple butter- your guests will adore!

Ingredients

USMetric

For the Whole Grain Cranberry Vanilla Dinner Rolls:

2 1/4 cups whole wheat flour
3/4 cup dried cranberries
1/4 cup sunflower seeds
1/4 cup old fashioned oats
2 tablespoons ground flax seeds
1 packet dry active yeast
1/2 cup milk (I used 1%)
1/4 cup water
2 tablespoons unsalted butter
2 tablespoons pure maple syrup
2 teaspoons Nielsen-Massey Pure Vanilla Extract
Buy Now
1/4 cup cooked quinoa

For the Whipped Vanilla Bean Maple Butter:

6 tablespoons unsalted butter, softened
1 teaspoon Nielsen-Massey Pure Vanilla Bean Paste
Buy Now
1 teaspoon pure maple syrup
1/4 teaspoon kosher salt

Directions

To Make the Whole Grain Cranberry Vanilla Dinner Rolls:

Place the 2 cups of flour, cranberries, sunflower seeds, oats, flax, and yeast in a large mixing bowl, and stir to combine.

Place the milk, water, butter, and maple syrup in a large liquid measure, and warm in the microwave, in 15 second increments, until the butter is mostly melted and the mixture feels very warm, but not hot.

Add the liquid ingredients into the dry, along with the vanilla and quinoa. Stir until the dough forms a ball and pulls away from the sides of the bowl. (Add additional 1/4 cup flour if the dough seems too sticky.)

Knead the dough for 6-8 minutes, then allow it to rest (covered), for 10 minutes. Divide the dough into 12 equal portions, rolling each into a ball. Place in a lightly greased 8-inch pan, and allow to rise (covered) for 30 minutes.

Preheat the oven to 375 degrees F, and bake for 20 minutes or until puffy and golden. Serve with Whipped Vanilla Bean Maple Butter.

To Make the Whipped Vanilla Bean Maple Butter:

Place the butter, vanilla bean paste, maple syrup, and salt in a small bowl and whip on high speed until pale and fluffy. Serve at room temperature.

Notes:

Recipe by Baking a Moment