Cranberry-Sage Fantails – Bake from Scratch

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.

In a medium saucepan, warmth ¾ cup (180 grams) water, bitter cream, and three tablespoons (42 grams) butter over medium-low warmth, stirring steadily, 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.

Swap to the dough hook attachment. Beat at medium-low pace till a smooth 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 simply too sticky. (Dough will principally draw back from sides of bowl). Prove dough onto a flippantly floured floor, and form right into a clean spherical.

Evenly oil a big bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.

Punch down dough; cowl and let stand for 10 minutes.

Spray a 12-cup muffin pan with baking spray with flour.

In a small microwave-safe bowl, warmth remaining 5 tablespoons butter (71 grams) on excessive in 10-second intervals till melted.

Divide dough in half. On a flippantly floured floor, roll half of dough right into a 12-inch sq.. (Hold remaining dough coated with plastic wrap.) Brush 1 tablespoon (14 grams) melted butter onto dough. Reduce dough into 12 (6×2-inch) strips. Sprinkle ¼ cup (34 grams) cranberries onto 10 dough strips. Stack 5 strips with cranberries, cranberry aspect up, on high of one another; place 1 plain strip, butter aspect down, on high. 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 aspect 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.

Preheat oven to 375°F (190°C).

In a small bowl, whisk collectively egg and remaining 1 tablespoon (15 grams) water; brush onto dough.

Bake till flippantly 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.