Recipes > Cranberry Sage Fantails Find A Store Cranberry-Sage Fantails Elegant and deliciously buttery, these golden layered rolls will elevate any fall feast. 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. Yield 12 rolls Print Recipe Pin Recipe 1 Reviews IngredientsDough3 1/4 to 3 1/2 cups (406 to 437g) all-purpose flour, divided3 tablespoons (36g) granulated sugar1 tablespoon (9g) kosher salt (see note)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/2 teaspoon (1.5g) poultry seasoning1/4 teaspoon (1.25g) baking soda3/4 cup (180g) water1/2 cup (120g) sour cream3 tablespoons (42g) unsalted butter, cubed1/3 cup (9g) finely chopped fresh sageFilling2 tablespoons (28g) unsalted butter, cubed1/2 cup (68g) dried cranberries, choppedEgg Wash1 large (50g) egg1 tablespoon (15g) waterTopping3 tablespoons (42g) unsalted butter, cubed1 tablespoon (2g) finely chopped fresh sage InstructionsMake the dough: In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, salt, yeast, poultry seasoning, and baking soda by hand.In a medium saucepan, heat ¾ cup (180 grams) water, sour cream, and 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. Prepare the filling: In a small microwave-safe bowl, heat butter 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 ¼ 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. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
