How to make it

  • In a large bowl or stand mixer fitted with the dough hook, combine the sourdough starter, milk, water, yeast and sugar. Let stand 10 minutes, until foamy.
  • In a large bowl, combine flours, salt, cinnamon and fennel seeds.
  • With the mixer on low speed (or a sturdy wooden spoon), add half the flour mixture to the proofed yeast.
  • Add the canola oil, followed by the remaining flour mixture.
  • Increase the speed to medium and mix / knead for 10 minutes.
  • Add the dried cranberries and pecans and mix / knead briefly to incorporate.
  • Turn dough into a lightly greased bowl, turning to grease the top.
  • Cover and let rise 1 1/2 hours, until doubled.
  • Deflate dough gently and press evenly into a lightly greased 9 x 13" rectangular pan.
  • Use a lightly greased bench scraper or sharp knife to cut the dough into 12 pieces.
  • Cover and allow dough to rise 40 minutes.
  • Preheat oven to 350F.
  • Bake the rolls for 30-35 minutes, then turn out of the pan immediately, separate rolls and cool on a wire rack.

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Reviews & Comments 3

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  • kidaria 5 years ago
    Yummy! Happy thanksgiving Jojoba!
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    " It was excellent "
    hungrybear ate it and said...
    Sound so good
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  • jo_jo_ba 5 years ago
    Amount Per Serving
    Calories: 268.1
    Total Fat: 7.2 g
    Cholesterol: 0.8 mg
    Sodium: 6.0 mg
    Total Carbs: 46.4 g
    Dietary Fiber: 6.3 g
    Protein: 6.5 g
    Was this review helpful? Yes Flag

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