Sunday, January 25, 2009

Buttermilk Fantails - Part One

In this month's roll feature in Gourmet, I also made the buttermilk fantail rolls on pg. 86. This was an interesting recipe to try.

Here are the ingredients:

1 stick plus 2 T unsalted butter, melted, divided
2 tsp active dry yeast
1/4 cup warm water
1 T honey
3 cups all purpose flour (I used bread flour)
1 1/2 tsp salt
3/4 cup well-shaken buttermilk

Butter muffin cups (12) with 1 T melted butter.
Stir together the yeast, warm water and honey in a large bowl and let stand until foamy about 5 minutes - if this doesn't happen start over with new yeast. (Again, as a beekeeper, it pleases me to find recipes that include honey.)
Mix flour, salt, buttermilk and 6 T melted butter into yeast mixture until a soft dough forms. Turn dough out onto well-floured surface and knead (I used the dough hook on my mixer) for 6 - 8 minutes
Put dough in large oiled bowl to rise, covered with plastic wrap and a kitchen towel - takes about 1 1/2 - 2 hours
Turn out dough and halve it. Cover the half you are not using with plastic wrap.

Roll dough out with a rolling pin into a 12 inch square about 1/8 inch thick. Brush dough with 1/2 T butter.

Cut dough into 6 strips - as you can see, I used a pizza wheel.

Mine weren't exactly equal, but it worked out anyway.

Stack the six strips, buttered side up, one on top of the other.

Continued on next post.
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