Food recipes
Buttermilk Fantails
Buttermilk Fantails Ingredients: butter, without salt leavening agents, yeast, baker's, active dry water, bottled, generic sugars, granulated wheat flour, white, all-purpose, unenriched salt, table milk, buttermilk, f...
Buttermilk Fantails
Ingredients:
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
Directions:
Stir together water, yeast, sugar.
Let sit 5 minutes (until foamy).
Mix flour, salt, buttermilk, and 6 tsp melted butter into yeast mixture.
Knead until elastic and smooth (6 to 8 minutes).
Oil top and bottom of dough and place in a large bowl and cover with plastic wrap.
Let rise until doubled (1.5 to 2 hours).
Punch dough down and cut in half.
Roll out 1/2 of dough to make a 12x12 square.
Cut square into 6 equal strips.
Butter the strips, then stack them on top of each other.
Cut stack into 6 equal parts.
Butter muffin pan and place rolls into muffin pan.
Repeat steps 8 through 13 for other half of dough.
Fan out tops of rolls.
Cover with towel and let rise for 1 to 1.5 hours.
Preheat oven to 375.
Back rolls until golden, 20 to 25 minutes.
Brush tops with melted butter before serving.
Ingredients:
butter, without salt
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, granulated
wheat flour, white, all-purpose, unenriched
salt, table
milk, buttermilk, fluid, cultured, lowfat
oil, olive, salad or cooking
Directions:
Stir together water, yeast, sugar.
Let sit 5 minutes (until foamy).
Mix flour, salt, buttermilk, and 6 tsp melted butter into yeast mixture.
Knead until elastic and smooth (6 to 8 minutes).
Oil top and bottom of dough and place in a large bowl and cover with plastic wrap.
Let rise until doubled (1.5 to 2 hours).
Punch dough down and cut in half.
Roll out 1/2 of dough to make a 12x12 square.
Cut square into 6 equal strips.
Butter the strips, then stack them on top of each other.
Cut stack into 6 equal parts.
Butter muffin pan and place rolls into muffin pan.
Repeat steps 8 through 13 for other half of dough.
Fan out tops of rolls.
Cover with towel and let rise for 1 to 1.5 hours.
Preheat oven to 375.
Back rolls until golden, 20 to 25 minutes.
Brush tops with melted butter before serving.