Cranberry & Herb Twisted Buns

The best way to describe these rolls are Fall in a Bun. Flakey, soft, buttery dinner rolls are stuffed with autumn flavours of cranberry, rosemary and sage, then get twisted and rolled to create a show stopping side. These are going to be the best side at your Thanksgiving feast, perfect for soaking up all the juices and gravy from the turkey.

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Cranberry & Herb Twisted Buns

Prep Time: 1 hour 50 minutes Cook Time: 25 minutes Yield: 17 buns

INGREDIENTS

For the Bun Dough

• 1 & 1/4 cup warm milk

• 2 & 1/4 tsp dry active yeast

• 1 tbs sugar

• 3 tbs butter, melted

• 1 egg

• 1 tsp salt

• 4 - 4 & 1/2 cups all purpose flour

For the Filling

• 1/4 cup butter, melted

• 1 tsp fresh rosemary, finely minced

• 1 tbs fresh sage, finely minced

• 1/3 cup prepared cranberry sauce (like Oceanspray)

• 150 g cheddar cheese, shredded

For the Topping

• 1 egg + 1 tsp water

• 1 tsp bagel seasoning

• 1 tsp fresh rosemary, finely minced

• 1/2 tsp sea salt

• 1 tbs honey

DIRECTIONS

1. In the bowl of a kitchen mixer, add the milk, sugar, and yeast. Let the yeast bloom/get foamy, 5-8 mins. Add the butter, egg, and salt, and mix on high speed with the dough hook attachment until the eggs has been broken and fully mixed in.

2. Turn the speed down to low (speed 2 on a kitchen aid) and the flour, half a cup at a time. Once 4 cups of the flour has been added, allow the mixer to run until it is no longer shaggy, then set a timer for 5 minutes to knead the dough. You should have a tacky but not sticky/wer dough. If the dough is too sticky, add more of the remaining 1/2 cup flour, 1 tablespoon at a time until it reaches the right consistency. Transfer to a lightly oiled bowl, cover, and let it rise for 1 hour or until doubled in size.

3. Once risen, roll out into large rectangular sheet, about 17 by 17 in size. To a small mixing bowl, add the melted butter, rosemary, and sage. Brush half of the herb butter on to the dough, and reserve the rest for later. Spread the cranberry sauce evenly on top, then sprinkle with the cheese. Fold in half, and use a pizza cutter to cut into 17 1-inch strips. They may not all be the same size, but it's okay - they don't need to be perfect.

4. Use the pizza cutter again to cut each strip in half vertically, but make sure not to cut all the way through. Fold the strips over each other in a braiding motion, then roll into a bun. Place each bun into a deep baking tray, and let rise/proof another 15-20 mins.

5. While the buns are proofing, preheat the oven to 375 F. Brush the proofed buns with the egg wash. In a small bowl, combine the bagel seasoning, rosemary, and flakey sea. Sprinkle evenly over the buns, then bake for 25 minutes.

6. Microwave the reserved herb butter for 15 seconds until liquified, then add the honey Mix well then brush on to the buns immediately after they come out of the oven while still piping hot. Serve warm.