Air Fryer Cranberry Bread Rolls
Soft, sweet & tangy—easy in the air fryer!
As a baking newbie, I used to be intimidated by kneading, proofing, and oven temperatures—until I discovered this Air Fryer Cranberry Bread Rolls recipe! No stand mixer, no gluten window test, just mix the ingredients and let the air fryer do the magic.
On my first try, I worried the dough might be too sticky, but after resting, it developed enough gluten on its own. The baked rolls had a slightly crisp crust, a fluffy interior, and bursts of tangy cranberries. Best of all, the air fryer’s consistent heat made it foolproof. Now, it’s a breakfast and tea-time staple, even winning over my picky family!
🔍 Ingredient Breakdown
Simple ingredients, each playing a key role:
Bread flour (250g): High protein for structure and chewiness.
Milk (150g): Adds richness and moisture for a softer crumb.
Egg (1): Enhances fluffiness, color, and nutrition.
Corn oil (18g): Keeps the dough tender and delays staling.
Yeast (3g): Natural leavening for a light, airy texture.
Sugar (35g): Sweetness and food for yeast activation.
Dried cranberries (40g): Tart-sweet pops of flavor.
No additives—healthier and tastier than store-bought!
🍽️Serving Suggestions
Best freshly baked, with a crisp crust and soft inside. To revive leftovers, reheat in the air fryer at 160°C for 3 minutes. Pair with:
Breakfast: Cream cheese or peanut butter + milk.
Afternoon tea: Black tea or coffee to balance the tartness.
Snack: Perfect on its own for kids.
Store airtight for 2-3 days, or freeze and reheat later.
❤️ Why You’ll Love It
If you crave homemade bread but dread complex steps, this recipe is for you! No kneading to windowpane, forgiving shaping, and the air fryer’s even heat ensure success.
The texture rivals bakery bread—crispy outside, pillowy inside, with cranberries adding vibrancy. Customize with raisins, blueberries, or nuts.
As a former "baking disaster," this recipe made me feel like a pro. Try it, and you’ll be hooked too!
🥗RECIPE🥗
🥬Ingredients list
Milk 150g
Corn oil 18g
Egg 1
Yeast 3g
Sugar 35g
Bread flour 250g
Dried cranberries 40g
👩🍳DIRECTIONS
Mix wet ingredients: Whisk milk, oil, egg, yeast, and sugar.
Add dry ingredients: Fold in flour and cranberries until no dry bits remain.
First rise: Cover, rest 30 mins. Wet hands, stretch/fold dough. Ferment until doubled (~1 hr).
Shape: Divide into 6 balls, rest 20 mins. Roll into ovals, fold, then roll up tightly.
Second rise: Place in air fryer (off), proof 20 mins. Dust with flour, slash tops.
Bake: 155°C for 20 mins, flip, bake 10 mins more.
❓ Frequently Asked Questions
Q1: Can I use all-purpose flour?
A: Yes, but add 10g milk powder or vital wheat gluten for better rise.
Q2: Dough is too sticky to handle!
A: Oil or wet your hands—avoid excess flour for tenderness.
Q3: Uneven browning?
A: Flip halfway. If too dark, cover with foil or lower temperature.
