These buttery thyme-seasoned knotted dinner rolls have a sweet and tangy cranberry-ginger topping baked right in. The prep time is only 20 minutes thanks to frozen whole-wheat bread dough, so you can make these any night of the week.”
- ¼ cup fresh cranberries, chopped
- 1½ teaspoons sugar or sugar substitute (see Tip) equivalent to 1½ teaspoons sugar
- 2 tablespoons butter, melted, divided
- ½ teaspoon dried thyme, crushed, divided
- ¼ teaspoon ground ginger
- 1 (1 pound) loaf frozen whole-wheat bread dough, thawed
- 1Combine cranberries and sugar in a small bowl. Stir in 1 tablespoon of the melted butter, ¼ teaspoon of the thyme and the ginger.
- 2Line a baking sheet with parchment paper. Dust work surface lightly with flour. Divide dough into 12 equal pieces. Roll each piece of dough into a 12-inch-long rope. Tie each dough rope into a loose knot, leaving two long ends. Tuck top end under knot and bottom end into top center of the knot. Spoon 1 teaspoon of the cranberry mixture into the center of each knot. Place knots 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (30 to 60 minutes).
- 3Preheat oven to 350°F. Stir together the remaining 1 tablespoon melted butter and the remaining ¼ teaspoon thyme in a small bowl. Brush butter-thyme mixture over tops of rolls. Bake about 18 minutes or until golden brown.