• Prep Time:
  • Cooking Time:
  • Serves: 18 Servings

Cranberry Orange Anadama Rolls

  • Recipe Submitted by on

Category: Breads, Low Fat, Rolls

 Ingredients List

  • 1 1/2 c Cranberry juice
  • 1/2 c Yellow cornmeal
  • 4 tb Unsalted butter; at room
  • -temp
  • 1/3 c Dark molasses
  • 2 tb Dark molasses
  • 1 tb Salt
  • 1 pk Dry yeast
  • 1/2 c Warm water
  • 1 c Whole-wheat flour
  • 2 1/2 c Cranberries; fresh, whole
  • Zest of 1 orange; grated
  • 4 c All-purpose flour; up to 5
  • -cups
  • 1 Egg; lightly beat w/ 1 T
  • Additional cornmeal for tops
  • -of rolls


In a small saucepan, heat cranberry juice to a simmer and gradually stir in
the cornmeal [whisk constantly to avoid lumps]. Reduce heat to low and stir
the mixture continuously with a wooden spoon [whisk] until the mixture is
thick and smooth like porridge, 5 to 7 minutes [this took more like 10
minutes, and there were still lumps, but they were incorporated when the
dough was mixed together later]. Add 1/3 c of molasses [I used 1/4c] and
the salt and set aside to cool to lukewarm.

Meanwhile, dissolve yeast in lukewarm water in a large mixing bowl for 10
minutes. Stir in the whole wheat flour and the cooled cornmeal mixture.

Place cranberries, orange zest and remaining molasses [I left out this
molasses] in a food processor and pulse several times until berries are
coarsely chopped (or chop by hand). Add to dough mixture and stir
thoroughly. Add the all-purpose flour to make a soft dough. [I added more
than 5 cups and it was still stickykeep in mind it will stay sticky, and
just add enought to make it manageable.] Knead for 10 minutes until smoothe
and elastic. Place in a greased bowl, turn to grease the top, and cover.
Let rise in a warm place until doubled in bulk, about 1 1/2 hours [I put it
in the refrigerator at this point and finished them the next morning].

Punch down and turn out onto a lightly floured surface. Tear off pieces of
the dough and shape into smooth balls, about 2" in diam. Place 2" apart on
lightly greased cookie sheets. Let rise in a warm spot until doubled in
bulk, 30-45 minutes.

Preheat oven to 375F. Brush all over with the egg wash and sprinkle tops
lightly with cornmeal. Bake 20 minutes or until golden brown.

Note: The book says this yields 18 rolls. I made dough balls the size of
golf balls and ended up with about 30 rolls the size of small dinner rolls.
NOTES : Cal 207.3 Total Fat 3.5g Sat Fat 1.8g Carb 39.6g Fib 1.8g Pro 4.7g
Sod 124mg CFF 15%

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