Ginger Lemon and Cranberry Rolls
This is the Ginger Lemon and Cranberry Rolls recipe.
- Prep: 2 h 15
- Cooking: 30 min
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) brown sugar
- 1 cup (250 mL) Milk
- of salt
- 1 tbsp (15 mL) quick-rise instant yeast
- 2 tbsp (30 mL) hot water
- 1 tbsp (15 mL) brown sugar
- 3 eggs
- 2 tbsp (30 mL) sour cream
- 1 cup (250 mL) Milk
- 6 cups (1.5 L) all-purpose flour
- 3/4 cup (180 mL) butter softened
- 1 cup (250 mL) brown sugar
- 2 tbsp (30 mL) ground ginger
- 1 1/2 tbsp (22 mL) ground cinnamon
- 4 tsp (20 mL) grated lemon zest
- 3/4 cup (180 mL) dried cranberries
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To make dough, in a saucepan, combine butter, brown sugar, milk and salt. Bring to a boil and simmer for 7 to 10 minutes. Let cool.
In a bowl, stir together yeast, hot water and brown sugar. Place bowl in draft-free spot (microwave or cold oven) until yeast is foamy.
In a large bowl, beat together eggs, sour cream and milk. Add contents of saucepan and yeast mixture, and whisk until smooth. Gradually stir in flour with a wooden spoon. Turn out onto a lightly-floured surface and knead, adding flour until dough is no longer sticky (too much flour makes dough to dry and stiff).
Continue kneading for about 10 minutes. Shape dough into a ball. Butter a large bowl, place ball in bowl and brush top with butter. Loosely cover bowl with plastic wrap and a clean dishtowel. Let rise in microwave or cold oven until double in volume, about 1 1/2 hours (depending on the yeast used).
Punch down dough and turn onto floured work surface. Divide in half for easier handling. Roll out 1/2 inch (1.25 cm) thick. Spread with butter, then sprinkle with brown sugar, ginger, cinnamon, lemon zest and cranberries . Roll up dough, keeping filling inside. Cut into 1 1/2 inch (3.75 cm) slices. Lay flat in 2 buttered 9 inch baking pans, or large muffin pans, or a lasagne pan. Sides of slices should touch.
Bake in preheated 350 °F (180 °C) oven for 30 minutes or until golden. Serve hot or cold.
Nutritional informationPer serving