BUTTERMILK FANTAILS
Provided by Ruth Cousineau
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Derri Mcgowan
[email protected]I love the way buttermilk fantails taste, but I'm not a big fan of the texture. They're a bit too greasy for me.
TOWN COIN Ug
[email protected]Buttermilk fantails are one of my favorite comfort foods. They're so easy to make and they always turn out so good.
Fazly Rabbi
[email protected]I've never heard of buttermilk fantails before, but they look delicious. I'm going to have to try them.
Hickyz 3
[email protected]These buttermilk fantails look amazing! I'm going to pin this recipe so I can make them later.
Severine Reid
[email protected]I'm not sure about the combination of buttermilk and fantails. I'll have to try them before I decide if I like them.
Elouse Volmink
[email protected]These look like the perfect comfort food. I'm definitely going to make them this weekend.
Ifedinwweke Philantropist
[email protected]Can I use regular milk instead of buttermilk?
Faad Jani
[email protected]I'm allergic to buttermilk. Do you have any suggestions for a substitute?
David WAnjala
[email protected]Buttermilk fantails? What are those?
Sami Ahmadi
[email protected]I'm not a big fan of buttermilk, but these look so good that I might have to give them a try.
Amy Brea
[email protected]These look delicious! I can't wait to try them.
John Burns
[email protected]They were a little too greasy for me, but my husband loved them.
Youssef Souhaîl
[email protected]A bit bland for my taste, but my kids seemed to enjoy them.
Olga Gregory
[email protected]These were so easy to make and they turned out so well! I love that I had most of the ingredients on hand already. Definitely a keeper recipe.
Sujan Majhi
[email protected]I followed the recipe exactly and the fantails turned out perfectly. They were golden brown and crispy on the outside, and soft and fluffy on the inside. My kids loved them!
Hady Salama
[email protected]These buttermilk fantails were a hit with my family! They were so light and fluffy, and the buttermilk gave them a slight tang that was really nice. I will definitely be making these again.