* Exported from MasterCook *
Rolls, Buttermilk Fantail
Recipe By : Robby Melvin
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1/2 cup water -- warm, (105F to 110F)
4 1/2 tsp active dry yeast -- (1/4-oz.,2 envelopes)
6 tablespoons granulated sugar -- divided, plus
1 tsp. granulated sugar
2 large eggs -- lightly beaten
1 cup buttermilk -- whole, at room temp
1 1/4 teaspoons kosher salt
1/2 cup unsalted butter -- melted and divided, plus
2 Tbsp. unsalted butter
3 3/4 cups all-purpose flour -- divided, (to 4C)
1/4 cup unsalted butter -- softened and divided
Flaky sea salt -- (such as Maldon)
It wouldn't be a holiday feast without a fresh batch of homemade
bread. These buttery rolls with golden, pull-apart layers are
finished off with sprinkles of flaky salt. The dough for Buttermilk
Fantail Rolls is very easy to work with (in fact, our Test Kitchen
called it "extremely forgiving"), but it needs to rise twice, so be
sure to allow enough time. Or bake the rolls a day ahead, reserving
the melted butter and sea salt in Step 5. Let them cool, and store in
a ziplock plastic bag. Reheat in a 300F oven 10 minutes, or until
warm. Brush warm rolls with melted butter, and top with sea salt.
Active: 45 mins
Chill: 8 hrs
Total: 10:15
Combine warm water, yeast, and 1 teaspoon of the sugar in a 1-cup
liquid measuring cup; let stand until foamy, about 5 minutes.
Stir together eggs, buttermilk, kosher salt, 1/2 cup of the melted
butter, and remaining 6 tablespoons sugar in a medium bowl. Add yeast
mixture and 3 1/2 cups of the flour; stir until a dough forms.
Sprinkle a work surface with 1/4 cup of the flour; turn dough out
onto floured surface, and knead until smooth and slightly elastic,
about 4 minutes, adding up to an additional 1/4 cup flour, if needed.
Place dough in a lightly greased bowl; turn to grease top. Cover with
plastic wrap, and chill 8 to 24 hours.
Coat 2 (12C) muffin pans with cooking spray. Punch chilled dough
down, and turn out onto a lightly floured surface. Divide dough in
half. Roll 1 dough half into a 16- x 12-inch rectangle (about 1/4"
thick). Brush top with 2 tablespoons of the softened butter. Starting
from a 12" side, cut dough into 6 (2" wide) strips. Cut dough strips
crosswise into quarters. (You will have 24 [4- x 2"] dough pieces.)
Stack 3 dough pieces together, buttered side up. Top with a fourth
piece, buttered side down. Repeat with remaining 20 dough pieces,
making 6 stacks. Cut each stack in half crosswise, making a total of
12 stacks of 2" squares. Place 1 stack on its side, layers facing up,
in each muffin cup. Cover loosely with plastic wrap. Repeat process
with remaining dough half, 2 tablespoons softened butter, and muffin
pan. Let rolls rise in a warm (80F to 85F) place, free from drafts,
until doubled in size, about 1 hour.
Preheat oven to 375F. Bake rolls until golden brown, 12 to 15
minutes. Brush rolls with remaining 2 tablespoons melted butter, and
sprinkle with desired amount of sea salt.
S(Internet address):
https://www.southernliving.com/recipes/buttermilk-fantail-rolls-recipe
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Per Serving (excluding unknown items): 156 Calories; 7g Fat (42.9%
calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 116mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1219