Cranberry-Sage Fantails – Bake from Scratch
Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red Star®. Their shape resembles a flower in bloom, with each petal forming a perfect pull-apart bite flecked with tart, rubied cranberries, and the earthy aroma of sage.
- 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) package (7 grams) Platinum® Yeast from Red 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) sour cream
- 8 tablespoons (113 grams) unsalted butter, cubed and divided
- ⅓ cup (9 grams) plus 1 tablespoon (2 grams) finely chopped fresh sage, divided
- ½ cup (68 grams) dried cranberries, chopped
- 1 large egg (50 grams)
In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar,1 tablespoon (9 grams) salt, yeast, poultry seasoning, and baking soda by hand.
In a medium saucepan, heat ¾ cup (180 grams) water, sour cream, and 3 tablespoons (42 grams) butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add sour cream mixture to flour mixture; using the paddle attachment beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2¼ cups (281 grams) flour and ⅓ cup (9 grams) sage, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft somewhat sticky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl). Turn out dough onto a lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Punch down dough; cover and let stand for 10 minutes.
Spray a 12-cup muffin pan with baking spray with flour.
In a small microwave-safe bowl, heat remaining 5 tablespoons butter (71 grams) on high in 10-second intervals until melted.
Divide dough in half. On a lightly floured surface, roll half of dough into a 12-inch square. (Keep remaining dough covered with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Cut dough into 12 (6×2-inch) strips. Sprinkle ¼ cup (34 grams) cranberries onto 10 dough strips. Stack 5 strips with cranberries, cranberry side up, on top of each other; place 1 plain strip, butter side down, on top. Repeat with remaining 6 strips of dough. Using a floured serrated knife, cut each stack of dough crosswise into 3 (2-inch) squares. Place dough squares, cut side up, in prepared muffin cups. Repeat procedure with remaining dough, 1 tablespoon (14 grams) melted butter, and remaining 1⁄4 cup (34 grams) cranberries. Loosely cover dough with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.
Preheat oven to 375°F (190°C).
In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water; brush onto dough.
Bake until lightly browned, 12 to 15 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 warm rolls. Serve warm.