4 - 4 ¼cupsunbleached all-purpose flourplus more for dusting work surface
¼cupgranulated sugar
1 ¼teaspoonstable salt
2 ¼teaspoonsinstant yeast
Cranberry Jam:
112 ounce bag fresh cranberries
1teaspoonground cinnamon
¼teaspoonground cloves
½teaspoonground nutmeg
½cuporange juice
1cupwater
Orange Icing:
1cuppowdered sugarsifted
2tablespoonsmelted butter
zest of 1 orange
pinchof salt
2-4tablespoonsmilk
Instructions
For the dough:
In a large measuring cup or small bowl, whisk eggs, butter, and buttermilk until combined; set aside.
In the bowl of a stand mixer fitted with a dough hook, mix together 4 cups of the flour, sugar, salt, and yeast. With the mixer on low, add the egg mixture in a steady stream until the dough comes together, about 1 minute.
Increase the speed to medium-low and knead 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
Lightly spray large bowl with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draft-free spot until doubled in volume, 2 to 2 1/2 hours.
For the Cranberry Jam:
While the dough is rising, add all ingredients to a large, heavy sauce pan over medium heat. Stir occasionally until the mixture comes to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Set aside to cool.
Assemble & Bake the Rolls:
Lightly butter the Mini Bakers and set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16- by 12-inch rectangle. Spread dough with 1/2 cup of the cranberry jam, leaving 1/2-inch border along top edge. Beginning with the long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal. Using a serrated knife and gentle sawing motion, slice cylinder in half, then slice each half into 3 even pieces, yielding 6 buns.
Arrange buns cut-side down into the prepared Mini Bakers; cover loosely with plastic wrap sprayed with nonstick cooking spray and set in warm, draft-free spot until puffy and almost doubled in size, about 1 1/2 hours.
Meanwhile, adjust oven rack to the lowest position, and preheat oven to 350 degrees F. Bake until buns are golden and puffed, 25-30 minutes. Let the buns cool for 5 minutes while you make the glaze.
For the Glaze:
In a small bowl add the sugar, butter, zest, salt, and 2 tablespoons of milk. Whisk the mixture, thinning with more milk until thin enough to be pourable. Drizzle Icing over the top.