Best Buttermilk Fantails Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BUTTERMILK FANTAILS



Buttermilk Fantails image

Provided by Ruth Cousineau

Yield Makes 1 dozen rolls

Number Of Ingredients 7

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
1 1/2 teaspoons salt
3/4 cup well-shaken buttermilk

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.

BUTTERMILK FANTAILS RECIPE



Buttermilk Fantails Recipe image

Provided by á-478

Number Of Ingredients 7

1 stick plus 2 TBSP unsalted butter, melted, divided
2 tsp active dry yeast
1/4 cup warm water (105-115)
1 TBSP mild honey or sugar
3 cups all purpose flour, plus more for kneading
1 1/2 tsp salt
3/4 cup well shaken buttermilk

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.

Related Topics