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 0 Reviews IngredientsDough3 1/4 to 3 1/2 cups (406 to 437g) all-purpose flour, divided3 tablespoons (36g) granulated sugar1 tablespoon (9g) kosher salt1 (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. NotesRecipe featured in Bake From Scratch magazine. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
