Combine cranberries, sugar, and water to cover by 1 inch in a small saucepan. Bring to a boil over high heat. Reduced the heat to low and cook until cranberries are soft and juices have thickened, about 15 minutes.
Remove from heat and carefully transfer to a food processor. Add the butter and vanilla. Process until smooth. Cool completely and refrigerate in an airtight container for up to 1 week.
In a small bowl, combine 3/4 cup of the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes, until foamy. In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining sugar, butter, yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and remaining warm milk.
Stir half the flour into the sugar mixture. Add the yeast and mix on low speed just until combined. Switch to the dough hook attachment and gradually beat in reaming flour, one cup at a time. Beat on medium speed until the dough is smooth and elastic, about 5 minutes. Sprinkle in a little more flour if needed (the dough should not be sticky).
Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl and turn it to coat in oil. Cover loosely and let rise in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment paper. Gently punch down the dough and let rest for 5 minutes.
Turn the dough out onto a light floured surface and roll into a 21×13-inch rectangle. Spread the cranberry filling over the dough. Fold in thirds, like folding a letter, to create a 13×7-inch rectangle. Cut the dough into 12 equal strips. Twist each strip and tie it in a knot, tucking the ends under. Place on prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 350°F. Bake the rolls, one batch at a time, until light golden brown, 15-20 minutes. Drizzle with glaze while rolls are hot. Let cool for 10 minutes. Serve warm. Rolls will keep for up to 3 days stored in an airtight container at room temperature.
Combine the confectioners’ sugar and orange blossom water in a small bowl. Stir in just enough milk to create a smooth pourable glaze.
Freeze baked rolls for up to 3 months. Thaw in the refrigerator overnight and warm to your liking before serving.
The rolls can be prepared the night before serving. Prepare through step 8, cover tightly, and refrigerate for 8-12 hours. The following morning, set rolls on the counter for 2 hours before continuing with step 9. Recipe by Baked by an Introvert.
Combine cranberries, sugar, and water to cover by 1 inch in a small saucepan. Bring to a boil over high heat. Reduced the heat to low and cook until cranberries are soft and juices have thickened, about 15 minutes.
Remove from heat and carefully transfer to a food processor. Add the butter and vanilla. Process until smooth. Cool completely and refrigerate in an airtight container for up to 1 week.
In a small bowl, combine 3/4 cup of the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes, until foamy. In the bowl of a stand mixer fitted with the paddle attachment, stir together the remaining sugar, butter, yogurt, egg, vanilla extract, orange blossom water, orange zest, salt, and remaining warm milk.
Stir half the flour into the sugar mixture. Add the yeast and mix on low speed just until combined. Switch to the dough hook attachment and gradually beat in reaming flour, one cup at a time. Beat on medium speed until the dough is smooth and elastic, about 5 minutes. Sprinkle in a little more flour if needed (the dough should not be sticky).
Lightly grease a large bowl with olive oil or cooking spray. Place the dough in the bowl and turn it to coat in oil. Cover loosely and let rise in a warm place until doubled in size, about 1 hour. Line 2 baking sheets with parchment paper. Gently punch down the dough and let rest for 5 minutes.
Turn the dough out onto a light floured surface and roll into a 21×13-inch rectangle. Spread the cranberry filling over the dough. Fold in thirds, like folding a letter, to create a 13×7-inch rectangle. Cut the dough into 12 equal strips. Twist each strip and tie it in a knot, tucking the ends under. Place on prepared baking sheets. Cover and let rise in a warm place until doubled in size, about 30 minutes.
Preheat the oven to 177°C. Bake the rolls, one batch at a time, until light golden brown, 15-20 minutes. Drizzle with glaze while rolls are hot. Let cool for 10 minutes. Serve warm. Rolls will keep for up to 3 days stored in an airtight container at room temperature.
Combine the confectioners’ sugar and orange blossom water in a small bowl. Stir in just enough milk to create a smooth pourable glaze.
Freeze baked rolls for up to 3 months. Thaw in the refrigerator overnight and warm to your liking before serving.
The rolls can be prepared the night before serving. Prepare through step 8, cover tightly, and refrigerate for 8-12 hours. The following morning, set rolls on the counter for 2 hours before continuing with step 9. Recipe by Baked by an Introvert.
Madagascar Bourbon Pure Vanilla Extract
Orange Blossom Water
