Autumn Cranberry & Semolina Turkish Sweet Rolls

What Makes This Special

These Turkish-style sweet rolls sing with the nutty aroma of semolina, a classic Turkish ingredient renowned for its tender crumb and delicate flavor. Infused with a custom autumn spice blend, tangy bursts of cranberry, and a touch of orange zest, these rolls get a Halloween twist with their hauntingly beautiful burgundy flecks and cozy aroma. Simple to make and impossible to resist, they’re perfect for sharing at autumn gatherings or Halloween festivities!

Ingredients

Every ingredient in these rolls is chosen for seasonal flair and Turkish authenticity:

For the Dough

• Semolina: The star of the show! It lends a slightly sandy texture and a subtle, nutty flavor that distinguishes these rolls from typical sweet buns.
• All-purpose flour: Balances the semolina for a fluffy, soft crumb.
• Yeast: For effortless rise and airy texture.
• Sugar: Sweetens the dough just enough.
• Butter: Adds richness for melt-in-your-mouth softness.
• Milk: Moistens the dough and helps with tenderness.
• Egg: Enriches the rolls and gives them a beautiful color.
• Cranberries: A seasonal pop of tartness and burgundy color.
• Spices (cinnamon, allspice, cloves): Bring warmth, depth, and autumn coziness.
• Orange zest: Adds freshness and subtle complexity.
• Salt: Enhances flavors and balances sweetness.

For the Glaze & Topping

• Honey-milk glaze: For irresistible shine and a hint of sweetness.
• Almonds or pumpkin seeds: Optional crunch and color contrast, reminiscent of autumn leaves.

Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm milk, 1 tablespoon of sugar (from the measured sugar), and yeast. Whisk gently and let stand for 5–8 minutes until foamy. This ensures the yeast is alive and ready to work its magic, producing soft and airy rolls.

Step 2: Prepare the Dough

Add the melted butter, remaining sugar, egg, orange zest, cinnamon, allspice, cloves, and salt to the yeast mixture. Whisk until well combined. Stir in the semolina, then the flour, a little at a time, to make a soft, slightly sticky dough. If the dough feels dry, add warm water, 1 tablespoon at a time, as needed.

Step 3: Knead until Smooth

Transfer the dough to a lightly floured surface. Knead for 3–4 minutes until smooth and elastic. The semolina will feel slightly gritty at first; as you knead, it hydrates and helps develop structure.

Step 4: Add Cranberries

Flatten the dough, sprinkle the chopped cranberries over it, and knead briefly to incorporate them evenly. This ensures every roll has juicy, tangy bits throughout.

Step 5: Shape the Rolls

Divide the dough into 12 equal pieces (about 55 grams each). Roll each piece into a ball and place on a parchment-lined baking tray, leaving a little space between them. For a festive look, gently flatten each roll and press a few slivered almonds or pumpkin seeds on top.

Step 6: Proof

Cover the tray loosely with a clean kitchen towel. Let the rolls rise in a warm spot for 30–35 minutes, or until puffy and nearly doubled. The rolls may not double fully due to the semolina, but they’ll become pillowy.

Step 7: Bake

Preheat the oven to 180°C (fan 160°C). Bake the rolls for 18–20 minutes, or until golden brown and hollow-sounding when gently tapped. Semolina gives a lovely warm hue and gentle crust.

Step 8: Glaze

While the rolls are still warm, mix milk and honey. Brush the tops for a glossy, fragrant finish that locks in softness.

Step 9: Serve

Let cool slightly. Serve warm, with a swirl of extra honey or a dusting of cinnamon if desired. Perfect with tea!

Pro Tips

• Hydration is key: Semolina absorbs more liquid than regular flour; if dough feels dry, add extra warm water 1 tablespoon at a time.
• Spice it up: Toasting your spice blend in a dry pan for 30 seconds before adding can boost aroma.
• Fresh zest: Use a microplane to zest the orange right before mixing—this maximizes the essential oils and flavor.

Troubleshooting

Rolls didn’t rise much? Check the yeast is active and milk isn’t too hot. Semolina absorbs liquid slowly, so proof a bit longer if needed.

Dough feels too dry? Add extra warm water, 1 tablespoon at a time, kneading until the dough is soft and yielding.

Variations

• Chocolate & Cranberry: Add 50 grams of chopped dark chocolate with the cranberries for a decadent twist.
• Nutty Pistachio: Replace cranberries with chopped dates and sprinkle crushed pistachios on top for a classic Turkish flair.
• Spiced Pumpkin: Add 60 grams of pumpkin puree and 1/2 teaspoon ground nutmeg for a real autumnal vibe (reduce milk slightly).

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze (wrapped well) for up to 1 month. To serve, reheat gently in a warm oven for 5 minutes to restore softness and aroma.