Buttermilk Fantails

Name: Buttermilk Fantails
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast (from a 1/4-oz package); 1 stick plus 2 tablespoons unsalted butter, melted, divided; 177 milliliters well-shaken buttermilk; 710 milliliters all-purpose flour plus more for kneading and dusting; 1 Tbsp mild honey or sugar; 2 teaspoons salt; 59 milliliters warm water (105–115°F)

Buttermilk Fantails might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 9g of fat, and a total of 202 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 12. From preparation to the plate, this recipe takes approximately 5 hours. It is a good option if you're following a vegetarian diet. If you have active yeast, plus 2 tablespoons butter, salt, and a few other ingredients on hand, you can make it.

Instructions

Butter muffin cups with 1 tablespoon melted butter.

Ingredients you will need

Butter

Equipment you will use

Muffin Liners

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.)

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Buttermilk

Butter

Dough

All Purpose Flour

Yeast

Salt

Equipment you will use

Wooden Spoon

Spatula

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Punch down dough (do not knead), then halve.

Ingredients you will need

Dough

Punch

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).

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Rolling Pin

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.

Ingredients you will need

Butter

Dough

Roll

Equipment you will use

Kitchen Towels

Preheat oven to 375°F with rack in middle.

Equipment you will use

Oven

Bake rolls until golden brown, 20 to 25 minutes.

Ingredients you will need

Roll

Equipment you will use

Oven

Brush tops with remaining 2 tablespoons butter, then transfer rolls to a rack and cool at least 20 minutes.

Ingredients you will need

Butter

Roll

Rolls are best the day they're made but can be frozen (cool completely, then wrap well) 1 month. Thaw, then reheat on a baking sheet in a 350°F oven until warmed through, 5 to 10 minutes.

Ingredients you will need

Roll

Wrap

Equipment you will use

Baking Sheet