Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough will get its stunning peak from Platinum® Yeast from Pink Star®. Their form resembles a flower in bloom, with every petal forming an ideal pull-apart chew flecked with tart, rubied cranberries, and the earthy aroma of sage.
Cranberry-Sage Fantails
- Makes 12 rolls
- 3¼ to 3½ cups (406 to 437 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) bundle (7 grams) Platinum® Yeast from Pink Star®
- ½ teaspoon (1.5 grams) poultry seasoning
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (180 grams) plus 1 tablespoon (15 grams) water, divided
- ½ cup (120 grams) bitter cream
- 8 tablespoons (113 grams) unsalted butter, cubed and divided
- ⅓ cup (9 grams) plus 1 tablespoon (2 grams) finely chopped contemporary sage, divided
- ½ cup (68 grams) dried cranberries, chopped
- 1 giant egg (50 grams)
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Within the bowl of a stand mixer, whisk collectively 1 cup (125 grams) flour, sugar,1 tablespoon (9 grams) salt, yeast, poultry seasoning, and baking soda by hand.
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In a medium saucepan, warmth ¾ cup (180 grams) water, bitter cream, and three tablespoons (42 grams) butter over medium-low warmth, stirring regularly, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add bitter cream combination to flour combination; utilizing the paddle attachment beat at medium-low pace till mixed, about 1 minute, stopping to scrape sides of bowl. With mixer on low pace, steadily add 2¼ cups (281 grams) flour and ⅓ cup (9 grams) sage, beating simply till mixed and stopping to scrape sides of bowl.
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Change to the dough hook attachment. Beat at medium-low pace till a delicate considerably sticky dough types, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is just too sticky. (Dough will largely draw back from sides of bowl). Prove dough onto a evenly floured floor, and form right into a clean spherical.
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Evenly oil a big bowl. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.
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Punch down dough; cowl and let stand for 10 minutes.
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Spray a 12-cup muffin pan with baking spray with flour.
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In a small microwave-safe bowl, warmth remaining 5 tablespoons butter (71 grams) on excessive in 10-second intervals till melted.
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Divide dough in half. On a evenly floured floor, roll half of dough right into a 12-inch sq.. (Preserve remaining dough coated with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Minimize dough into 12 (6×2-inch) strips. Sprinkle ¼ cup (34 grams) cranberries onto 10 dough strips. Stack 5 strips with cranberries, cranberry facet up, on prime of one another; place 1 plain strip, butter facet down, on prime. Repeat with remaining 6 strips of dough. Utilizing a floured serrated knife, minimize every stack of dough crosswise into 3 (2-inch) squares. Place dough squares, minimize facet up, in ready muffin cups. Repeat process with remaining dough, 1 tablespoon (14 grams) melted butter, and remaining 1⁄4 cup (34 grams) cranberries. Loosely cowl dough with plastic wrap, and let rise in a heat, draft-free place (75°F/24°C) till dough fills cups, 15 to 25 minutes.
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Preheat oven to 375°F (190°C).
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In a small bowl, whisk collectively egg and remaining 1 tablespoon (15 grams) water; brush onto dough.
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Bake till evenly browned, 12 to fifteen minutes. Let cool in pan on a wire rack for 10 minutes. Stir remaining 1 tablespoon (2 grams) sage into remaining melted butter; brush onto heat rolls. Serve heat.
