Buttermilk Fantails
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Butter muffin cups with 1 tablespoon melted butter
2
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes
3
(If mixture doesn't foam, start over with new yeast
4
) Mix flour, salt, buttermilk, and 6 tablespoons melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms
5
Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes
6
Form dough into a ball
7
Put dough in an oiled large bowl and turn to coat
8
Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours
9
Punch down dough (do not knead), then halve
10
Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap)
11
Brush dough with 1/2 tablespoon butter and cut into 6 equal strips
12
Stack strips, buttered sides up, and cut crosswise into 6 equal pieces
13
Turn each piece on a side and put into a muffin cup
14
Make more rolls with remaining dough in same manner
15
Separate outer layers of each roll to fan outward
16
Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours
17
Preheat oven to 375°F with rack in middle
18
Bake rolls until golden brown, 20 to 25 minutes
19
Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes
20
Butter muffin cups with 1 tablespoon melted butter
21
Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes
22
(If mixture doesn't foam, start over with new yeast
23
) Mix flour, salt, buttermilk, and 6 tablespoons melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms
24
Turn out dough onto a well-floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes
25
Form dough into a ball
26
Put dough in an oiled large bowl and turn to coat
27
Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft- free place at warm room temperature until doubled, 1 1/2 to 2 hours
28
Punch down dough (do not knead), then halve
29
Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap)
30
Brush dough with 1/2 tablespoon butter and cut into 6 equal strips
31
Stack strips, buttered sides up, and cut crosswise into 6 equal pieces
32
Turn each piece on a side and put into a muffin cup
33
Make more rolls with remaining dough in same manner
34
Separate outer layers of each roll to fan outward
35
Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours
36
Preheat oven to 375°F with rack in middle
37
Bake rolls until golden brown, 20 to 25 minutes
38
Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes