Categories

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Buttermilk Fantails

2009-09-26@11-34-46
As the famous saying goes, “Without bread, there is no soup.” Actually, I just made that up.

My grad school roommate, Ryan,  recently made Buttermilk Fantails with some success. Since I had a fresh batch of buttermilk in the fridge, I decided to try my hand at them. The process is simple. The execution is not. That is, trying to maneuver buttered slices of dough into position. Aside from that hangup, they turned out wonderful. I’ll work on the presentation more later. 🙂

INGREDIENTS

  • 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

DIRECTIONS

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.

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 and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.

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 at least 20 minutes.

Try not to eat them all at once.

1 comment to Buttermilk Fantails

  • So glad that you baked these, they were pretty yummy huh? I have to admit, yours look pretty spot on. I didn’t think mine came out looking so great, but the taste kept us eating on them throughout the day. I’ll make them again.
    Ryan

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>