Bake for
Every Holiday
with Rosanna Pansino

Directions

For the Dough:

1. Preheat the oven to 350°F, and line and grease the baking pan with parchment paper.
2. In a large bowl, whisk together 3 cups of flour, sugar, Fleischmann’s® RapidRise® Instant Yeast and salt.
3. In a small bowl, add the milk and butter. Heat until very warm, about 120°F–130°F.
4. Add the butter mixture to the dry ingredients and mix well with a spatula.
5. Add the eggs and 2 cups of flour and mix again.
6. On a lightly floured surface, knead the dough for about 5 minutes or until smooth.
7. Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

For the Filling:

1. In a small bowl, mix together the brown sugar, cinnamon, and nutmeg.

Making the Rolls:

1. On a floured surface, roll out the dough to a 14" x 20" rectangle about ¼" thick.
2. Use a pastry brush or back of a spoon to spread the softened butter evenly over the dough.
3. Sprinkle the filling evenly over the dough, making sure all areas are covered. Then top with the diced apples.
4. Roll up the dough, “jelly roll” style, and cut 12 rolls that are 1-½" thick.
5. Place the rolls in the prepared pan. Cover and let it rise for 30 minutes.
6. Bake at 350°F for 30 minutes.

Making the Topping:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and heavy cream. Whisk constantly until dissolved.
3. Bring to a boil for 2 minutes.
4. Remove from the heat and let it cool for 10 minutes.
5. Pour the sauce over the baked cinnamon rolls.
6. Top with the diced apples.

Directions

For the Milk Bread Starter (Tangzhong):

1. In a medium saucepan, add the water, milk and flour and whisk until well combined. Place over medium heat and whisk constantly until it thickens, about 3 to 5 minutes.
2. Transfer to a bowl, let it cool completely and set aside.

For the Honey Sage Butter:

1. In another medium saucepan, melt the butter over medium high heat. Add the sage leaves and fry for 2–3 minutes until crispy, flipping halfway through cooking.
2. Remove from heat then drain the leaves on paper towels.
3. Chop the leaves finely and set aside 1-½ teaspoons of leaves.
4. Add the remaining chopped leaves and 3 tablespoons of honey to the melted butter and mix well.
5. Transfer to a small bowl and cool completely.

For the Dough:

1. In a large bowl, whisk together the yeast, flour, sugar and salt.
2. Add the warm milk and mix until well combined.
3. Add the egg, Milk Bread starter, 4 tablespoons of the honey sage butter mixture, 1 tablespoon of honey and chopped sage. Mix well until a dough forms.
4. On a lightly floured surface, knead the dough for about 3 minutes. The dough should be soft but not too sticky.
5. Cover with a clean cloth and let it rest for 5 minutes.

For the Rolls:

1. Preheat the oven to 375°F and lightly grease a 9" round pan.
2. Divide the dough evenly into 10 pieces and roll into balls.
3. Place the balls in the baking pan and brush the top with the melted butter.
4. Cover with a clean cloth and let it rise for 20 minutes.
5. Bake in the oven for 25–28 minutes or until golden brown.
6. Remove from the oven and brush the top with the remaining honey sage butter.

Directions

For the Dough:

1. Preheat the oven to 425°F. Line the baking pan with parchment paper.
2. In a large bowl, whisk together the flour, Fleischmann’s^® RapidRise^® Instant Yeast, sugar and salt.
3. Add the warm water and corn oil and mix together until well combined.
4. On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
5. Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

1. Cut the mozzarella sticks into 1" pieces and set it aside.
2. On a floured surface, form the dough into a soft ball and divide into two.
3. Roll the dough into a long rectangle and cut into 2" squares. You will need 22 total.
4. Take a piece of mozzarella cheese and wrap it with the cut dough. Form it into a ball and place it seam side down on the lined baking sheet. Repeat with the remaining dough and cheese pieces to form a tree shape.
5. In a small bowl, beat together the egg and water to make an egg wash.
6. Use the pastry brush to cover the dough with the egg wash.
7. Bake until crust is golden brown, 18–20 minutes.
8. In a medium bowl, mix together the melted butter, garlic powder and rosemary until well combined.
9. While warm, brush the topping generously on top of the pizza balls.
10. Sprinkle with parmesan, basil, parsley and red pepper flakes.
11. Serve warm with marinara sauce.