Monday, November 8, 2010

Buttermilk Fantails

These rolls were very good- flaky, buttery and light.  I want to try making fantails with other roll dough now.  Too bad it's getting dark so early now- my photo could use some better lighting!  ;)  I will have to make these again and take another photo.  I love the photos on the blog I got this reicpe from.

The second rise on this reicpe was a bit too long- 45-60 minutes would probably work better.  These make a great dinner with some chowder or soup!  Make sure you use unsalted butter.

Buttermilk Fantails
adapted from Living In the Kitchen w/Puppies

1 stick plus 2 tablespoons unsalted butter, melted, divided
2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup warm water (105–115°F)
1 tablespoon mild honey or sugar
3 cups all-purpose flour plus more for kneading and dusting
3/4 teaspoons salt
3/4 cup well-shaken buttermilk

a muffin pan with 12 (1/3- to 1/2-cup) muffin cups

1.  Butter muffin cups with 1 Tbsp melted butter.

2.  Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

3.  Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. 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. Form dough into a ball.  (I used my Kitchenaid to knead). 

4.  Put dough in an oiled large bowl and turn to coat. 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.

5.  Punch down dough (do not knead), then halve. 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). Brush dough with 1/2 Tbsp butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. 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, 45-60 minutes.

6.  Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 Tbsp butter, then transfer rolls to a rack and cool.

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1 comment:

LadyJayPee said...

Those are so pretty! They kind of remind me of brioche.