Yield Makes 1 dozen rolls Number Of Ingredients 7 Steps:
Butter muffin cups with 1 tablespoon melted butter. 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.) Mix flour, salt, buttermilk, and 6 tablespoons 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. 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. 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 tablespoon 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, 1 to 1 1/2 hours. Preheat oven to 375°F with rack in middle. Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes.
Number Of Ingredients 7 Steps:
butter muffin cups with 1 tbsp melted butter stir together yeast, warm water, and honey, let stand til foamy, 5 mins mix flour, salt buttermilk and 6 TBSP melted butter into yeast mixture with wooden spoon til soft dough forms Turn dough on well floured surface and knead, til elastic, and smooth. 6-8 mins. ball put into oiled large bowl and turn to coat. Cove with plastic wrap and kitchen towel and let rise til doubled. 1 1/2 - 2 hours. Punch dough, halve, roll out onto lightly floured surface into 12 inch square. 1/8 inch thick. keep other half covered in plastic. Brush dough with 1/2 tsp butter and cut into 6 equal strips. Stack strips, buttered side up and cut crosswise into 6 equal pieces, turn each piece on a side and put into muffin cup. separate outer layers of each roll to fan outward Cover with kitchen towl, not terry cloth, and let rish until doubled. 1 to 1 1/2 hours. Preheat to 375 with rack in middle. Bake til golden brown, 20-25 mins, brush tops with melted butter, cool on rack.
More about “buttermilk fantails recipes”
Time 4h45m Yield 1 dozen rolls Number Of Ingredients 8 Steps:
Stir together water, yeast, sugar. Let sit 5 minutes (until foamy). Mix flour, salt, buttermilk, and 6 tsp melted butter into yeast mixture. Knead until elastic and smooth (6 to 8 minutes). Oil top and bottom of dough and place in a large bowl and cover with plastic wrap. Let rise until doubled (1.5 to 2 hours). Punch dough down and cut in half. Roll out 1/2 of dough to make a 12x12 square. Cut square into 6 equal strips. Butter the strips, then stack them on top of each other. Cut stack into 6 equal parts. Butter muffin pan and place rolls into muffin pan. Repeat steps 8 through 13 for other half of dough. Fan out tops of rolls. Cover with towel and let rise for 1 to 1.5 hours. Preheat oven to 375. Back rolls until golden, 20 to 25 minutes. Brush tops with melted butter before serving.
