Yum! Sahar — I’m unfamiliar with the yeasty taste, but in general, things that rise faster use more yeast. Thank you Back in pre-dishwasher days I, too, wanted to reduce the number of dishes I needed to wash. They were amazing, thanks so much for the recipe. Ruth — Theoretically, it would be delicious, but I’m not sure it would be structurally ideal because the filling here is a bit more wet and the cranberries become runny, which is not a problem when you bake it in a pan but will be annoying in a bread loaf. As always, thank you for a wonderful recipe, Deb! Still excellent, but yours will be even more … gorgeous.) variation) for the second time, I divided the buns into two 8 x 8 pans, wrapped them tightly in plastic wrap (used PressNSeal), and froze both pans before the second rise. There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL or ⌘ + P from any recipe post and it will take you to a streamlined print template. Tart cranberries muddle with just enough brown sugar that they sweeten, but are miles from toothache-level sweetness. It’s been perfect every other time. The orange zest made the dough smell so good! What makes this blog such a pleasure to peruse is the quality of every one of the photos you use to illustrate each recipe. I’ve read through all the comments and it seems that some have no problem and others have the same problem as myself. Baked these this morning and adapted them to make it dairy-free. Thanks ! In the long-run, it may be more practical than outrunning the zombies :). I carry on the tradition, and have often thought about doing it this way. Again love this post and can’t wait to make!! Roll the dough into a tight, 18-inch long spiral. I think you can be creative about the topping or glacé and still come out very delicious. – This morning, the buns didn’t seem to rise much despite sitting outside the fridge for 2 hours, but I put them in the oven (325 for glass pyrex pan) anyways for about 25-27 minutes and they puffed up nicely! Absolutely delicious! Perfect slices, no stretching the dough. I’m thinking about a springtime riff on these for Easter brunch, maybe blueberry/lemon? :( Little consolation, I know. I enjoyed these! There are actually a number of swim teams in NYC where you don’t have to compete – you can just show up for workouts. Kelsamur — The city has a whole bunch of pretty good (some Olympic) pools that residents can join for much, much less than a gym. Definitely adding to my morning sweets rotation. 10 x scaptions with dumbbells. Finding a fitness routine that not only offers a great workout but also keeps you engaged for the long haul can be difficult. Thanks! (We stupidly threw away the box so a return wasn’t possible.) Because of the slower yeast and a cool house, the next day I set the pan of cut rolls in a warmed oven to raise. I’ll let you know how it turns out! Indirect Libre — Thank you. Did they? Deb – In one of your pictures you are melting butter in a sauce pan. Hey Deb, I have made these (with cinnamon), they came out really nice but with a bit taste of yeast. I love be rewarded with a stellar recipe on the front page! They’re now looking at me reproachfully every time I walk in the kitchen! Your feet don’t blister and your nipples don’t chap. Mounika U. Download PDF. This was totally backwards to how I usually work. Sorry, your blog cannot share posts by email. Do you think dried cranberries would work for this? Do you think frozen cranberries would work? The question is: I sift my yeast when I put it into the storage container, and I live in the desert so I don’t think it’s heavy with moisture, but still I put just 3 1/4 cups into the first batch and found it was already too dry. As always, SK recipes tend to be so forgiving that I never have any trouble with these dairy-free modifications. I’ve been making my dough this way for nearly 25 years and couldn’t live without it.]. I honestly cried last winter when my grocer told me they wouldn’t be getting in any more fresh cranberries. 4. will these fit in a standard 12 muffin tin? I love the sour-sweet combo. These are excellent. Hi Deb, In the recipe you don’t indicate any temperature for the liquids before they get added to the yeast. Deb, Its a 10 hour drive from Sacramento, CA to Vancouver, WA. I made sure to buy instant yeast (the first time I made them, I realize I didn’t and just attributed the flat dough to that). I’m thinking of making these instead but into dinner rolls and without the icing. I am planning a brunch for 3 strangers and hoping to wow them ! Same goes for muffins, sugary cereals, pancakes etc. Love the cranberry idea – so smart! Mixed it up by hand and kneaded without a problem–dough was just moist, not sticky. I’d like to have some frozen on hand for a quick special breakfast. (Five. Thanks! Thanks for the reply, Deb! Things that rise more slowly (as these largely do) use less yeast. Thanks so much! I’m baking them for grandparents day at my son’s school. Could they rise again in the pan then be baked? And the Russian gratin, of course, always. These were my first EVER yeasted project, and they were a huge hit. Measured ingredients by weight and didn’t have to alter the flour measure. One year ago: Spinach Salad with Warm Bacon Vinaigrette Good. Thanks for a great base recipe. You, Deb, are making our Thanksgiving wonderful. I’m shopping for a new one right now, and have heard that the 6 quart model is not good but that the 7 quart is wonderful. But this time around, I followed the recipe to the letter and they still came out dense. I can almost smell them through my screen>. But, alas! I digress. Should the be puffy enough to touch each other, or just puffier than they were when they went in to the fridge last night? They were amazing! Easy and delicious. Disaster redeemed! Lovely. I don’t know what happened but they were still pretty tasty. That said, despite overbaking the second batch (first batch cooked for 32 minutes but second batch overcooked at 30 minutes), they both were delicious! The riders around you, are the smaller orange dots on the top graph, and the white dots on the bottom graph Underneath is the topography map of Watopia. Cranberry-Orange Breakfast Buns Dough adapted (mostly in technique) from Alton Brown. They look so good! This morning they were nice and puffy, but the buns were sitting in a “puddle” of what looked like a brown sugar/cranberry slurry – it kind of seeped out into the pan during the overnight rest. I know, I’m such a pill. Thanks for this addition. or will it squeeze them too small? Put them in the fridge, bake them off for breakfast tomorrow, I can assure you: only good things will come of this. I made these this morning and they were incredible! Quick question, do you think I could sub sour cream for buttermilk? I was afraid the whole thing wouldn’t work because the yeast appeared to have not been incorporated well. Delicious! Thank you so much for these! Hi Deb these buns are so big and perfect and I want to tear into one! I am hoping to make these Sunday night to bake Wednesday morning – but not sure if that will result in overproofed buns! These look so good. …or would it somehow change the purity of essence of the cranberries? Many individuals choose to exercise … Deb- I haven’t halved it yet, but that’s how I’d approach it. I don’t know what amounts you need. Beautiful! Definitely will make them again, maybe next time with blueberries/raspberries and lemon because cranberries are very difficult to get outside of Christmastime here in Australia. For the filling, I brushed on the butter and sprinkled 1/4c sugar on the dough, then ~10-12oz frozen raspberries (broken up with my fingers into smaller pieces) + 1 tablespoon cornstarch sprinkled over the top. I made these, and your peach shortbread, for an event at my husband’s work. This was amazing! Do you suppose you could shape this like a babka or would the filling be too gooey? I feel like now I need to repeat them until I get it right! So if you’ve never made these before and you only have dried cranberries, go for it, but never go back to dried if you know how good these can be. Thanks so much! Orange zest leftover from above, Icing: Scatter the ground cranberries over it, then the remaining orange zest. The next day I got the scale out and just poured in flour to the correct weight and it was a better consistency. You’re so precise that they’re very forgiving. Yum! I’m with ya on the swimming rather than running, Deb. I tried making the dough in my bread machine (omitting the 2 hour rise since it rises in the machine), and the dough turned out beautifully. In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed. Please give me the teaspoon/tablespoon amounts for the orange zest. Separate. Also, still no AP in the house, so I subbed 7/8 cup hard flour per cup of AP called for. and finding them incredibly sour, I’d assume these would be more on the tart side… something like lemon rolls, right? i think i need these, now. I think it will make a great chocolate babka. This is definitely my favorite cinnamon-style bun dough to date; feel free to ditch all of your others. I cannot wait to make these for a special treat. And they were really good, more like a cookie, but also not like any cookie that I’ve had. Pinned! I’ll be sharing them with my elderly clients and co-worker! I bet the orange just adds the sweetest flavor and scent to them. The dough didn’t stick( I hand kneaded it) and I made 8 large buns instead of 12, there was a little too much icing, but really, mhmmmmm:) It was the most perfect first breakfast for Christmas morning. Is that supposed to happen? Especially if he wants to keep up his two-apples-a-day habit. Rapid rise yeast causes rapid rises – it also cuts down on flavor development due to the rising time/flavor development tradeoff – and if one attempts a long rise like the one in this recipe with dough made with rapid rise yeast, one is flirting with a dough that will rise and collapse. I cut the buns only an inch high and got almost 2 doz – a better size for most people. Orangetheory Fitness is the hottest workout fad in the country right now. We made a half-batch on Saturday- it was not the best thing we’ve ever baked. I’ve had used a hot proofed dough with butter and then rolled it out. The first rise was slower… maybe 4 hours to double, but the second rise was perfect. oh my god, I see these on Christmas morning at my house. Anyway, try reloading when this happens. I did an overnight rise with the dough and a 24 hour rise with the assembled rolls and they turned out great! What if I wanted to be SUPER PREPARED and made a batch of these way in advance to serve when I have Thanksgiving houseguests? Also, because I am weak-willed, I am currently making a cinnamon batch. They’re not a whip-up-at-the-last-moment dish but are so delicious and dramatically high that they’re sure to impress. 2. I whipped these up on Christmas Eve, to bake for breakfast Christmas morning, and they are beyond divine. I made these for Christmas morning, and while they were quite good, I think they were a bit on the sweet side. If you like swimming you might enjoy joining one. (why yes, I am a little bit of a keener, why do you ask?). I’m wondering the same thing…. You have a knack for conveying though this medium alone the mouthwatering qualities of your recipes and tempting me to leave off reading to satisfy my tastebuds by recreating some of these inspiring recipes. Best camping breakfast ever. Here (in Australia), cranberries are not really much of a thing- I go t think I’ve ever seen them for sale fresh. It was tacky I suppose but it didn’t stick even a little bit. Thank you so much for adding the instructions for those of us who don’t have stand mixers…I always get so sad when recipes like this are posted, thinking I can’t make them. Is it necessary to refrigerate them overnight? Like a few others here, this recipe has helped me conquer my fear of baking with yeast. I made some Orange Rolls in a muffin tin recently and was floored by the crusty, sugar-crunchiness of it all. I Hope this is ok. I replaced the buttermilk with regular milk and the brown sugar with white, as this is what I had around. A million thanks. Absolutely delicious. I found that the first prove needed to be in a warm place and it took more like 4 hours to double. I’d still love to use citrus zest and maybe chopped almonds. Thank you! I love this combination and am definitely going to be making these! Will DEFINITELY be making these again. Rolled dough out the next morning (discovered I was short on cinnamon, so used 1/2 tsp cinnamon, 1/4 tsp nutmeg, and heaping 1/4 tsp allspice). Thank u again and again ! Plus, when I went to bake them, the bottom of the pan had been puddled with juice run-off from the cranberries, a sure sign of imminent disaster. Next time – I’m going to give cream cheese frosting with a bit of orange zest a try. I cover the mixing bowl with a plate or plastic wrap while it’s rising. It turns out (maybe this was in the manual, maybe I missed it) the paddle and dough hook are not dishwasher safe, i.e. Here in Australia we have stuff called Vegemite (it’s brilliant, don’t listen to any Americans who tell you otherwise), and cheese and vegemite scrolls are essentially a staple that I am itching to try to make myself. I also made these for Thanksgiving morning. I found that, in order to reach 190 degrees, I have had to bake the dough to 45 minutes or even a bit longer. I bet a few toasted pecans tossed in the filling would be a nice touch, too… you think? Start dynamic, personalized workouts on your wrist with step by step coaching. P.S. No big deal, I just basted it out- it was more than half a cup! Mixing bowl too cold? 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