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1
Use an electric mixer, fitted with dough hook if possible, or a paddle.
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2
In mixer's bowl, combine yeast with 1/4 cup tepid water and a pinch of sugar.
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3
Stir until yeast dissolves; let stand until mixture gets foamy, about 10 minutes.
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4
Add milk, eggs and remaining 3 tablespoons sugar.
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5
Mix on a low speed until mixture is combined.
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6
Add flour 1/2 cup at a time, mixing for several seconds after each addition.
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7
Sprinkle in the salt and mix until dough comes together in a ball, 3 to 5 minutes.
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8
With mixer running at a medium speed, add cubes of butter one at a time.
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9
Mix until butter is completely incorporated, and dough is glossy and comes away from sides of bowl, about 5 minutes.
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10
Spray a bowl with nonstick cooking spray.
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11
Form dough into a loose ball and place it in bowl.
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12
Lightly spray plastic wrap and cover dough loosely with it.
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13
Allow dough to rest at room temperature for 2 1/2 hours, or until it has doubled in size.
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14
While dough is rising, make cranberry butter.
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15
Place cranberries in a medium saucepan over a low heat.
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16
Add 1/2 cup water and sprinkle in the sugar.
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17
Simmer, stirring occasionally, for 30 minutes or until berries are mushy and water evaporates.
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18
Transfer to a bowl to cool.
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19
Place softened butter in bowl of an electric mixer and beat on a low speed with paddle attachment.
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20
Add cranberries and beat until well combined.
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21
Keep butter covered with plastic wrap at room temperature until ready to use.
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22
Lightly spray 2 (12-cup) muffin tins with nonstick cooking spray.
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23
When dough has doubled in size, turn it out onto a lightly floured surface and divide into 8 equal pieces.
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24
Roll each eighth into a 6-inch-long cylinder.
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25
Set one aside and cover remaining 7 cylinders with plastic wrap to prevent drying while you work.
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26
Cut first cylinder into 6 equal round pieces about 1 inch thick.
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27
Roll each piece of dough into a ball and flatten with your hands into a 2 1/2-inch round.
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28
Spread a generous amount of cranberry butter (about 2 teaspoons) on the face of each round and place each in a muffin cup, butter side up.
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29
Repeat this process with second cylinder of dough, this time placing the rounds butter side down on top of rounds in tin.
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30
Using your thumb, gently press center of each roll, making an indentation in middle.
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31
Place a dot of cranberry butter in each indentation.
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32
Repeat with remaining dough.
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33
Loosely cover muffin tins with plastic wrap.
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34
Allow rolls to rise until tops are puffed up to edge of muffin tin, about 30 minutes.
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35
Meanwhile, preheat oven to 350 degrees.
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36
Uncover and bake rolls until golden brown, about 30 minutes.
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37
Turn rolls out of muffin tins and brush tops with more cranberry butter.
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38
Serve warm with additional cranberry butter on the side.
