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Cranberry-Sage Fantails

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




  • 3 1/4 to 3 1/2 cups (406 to 437g) all-purpose flour, divided
  • 3 tablespoons (36g) granulated sugar
  • 1 tablespoon (9g) kosher salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/2 teaspoon (1.5g) poultry seasoning
  • 1/4 teaspoon (1.25g) baking soda
  • 3/4 cup (180g) water
  • 1/2 cup (120g) sour cream
  • 3 tablespoons (42g) unsalted butter, cubed
  • 1/3 cup (9g) finely chopped fresh sage


  • 2 tablespoons (28g) unsalted butter, cubed
  • 1/2 cup (68g) dried cranberries, chopped

Egg Wash

  • 1 large (50g) egg
  • 1 tablespoon (15g) water


  • 3 tablespoons (42g) unsalted butter, cubed
  • 1 tablespoon (2g) finely chopped fresh sage


  • Make 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.


Recipe featured in Bake From Scratch magazine.

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