You had me at… the rolls!

09Gourmet Magazine was after my heart this month featuring all these beautiful rolls on the February issue’s cover.

With these frigid temperature that have hit our region, I’ve been baking up a storm.  There’s something about yeasty breads rising over the fireplace when the temperatures hit bottom.

My mouth started salivating the moment I grabbed the magazine from the mail pile and I’ve been baking ever since!  Friday I made the Crusty Cornstalk Rolls (page 86) and Saturday I made the Buttermilk Fantails (recipe is after the jump).  While the cornstalk rolls were delicious dipped in soup, they were a little hard on their own and really best right out of the oven.  The fantails are another story!  We’ve been savoring everybite of these rolls from the moment they came out of the oven until we ate the last bites with mussels last night.  It sure helps that there’s a ton of butter and buttermilk, but it’s also their pull-apart-with-ease status that elevates them to epicurian delight! Next up, the parmesan pull-aparts and top knots.

buttermilk-rolls

More pictures of the baking and rising below…

cornstalk-breadrollsrising

Buttermilk Fantails

Recipe from Gourmet.com
Make 1 dozen rolls
  • Active time:45 min
  • Start to finish:5 hr (includes rising)
Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining. Their shape resembles a blooming flower, with each petal forming a perfect pull-apart bite. But don’t worry—they are surprisingly straightforward to put together in a muffin pan.
  • 1 stick plus 2 tablespoons unsalted butter, melted, divided
  • 2 teaspoons active dry yeast (from a 1/4-oz package)
  • 1/4 cup warm water (105–115°F)
  • 1 tablespoon mild honey or sugar
  • 3 cups all-purpose flour plus more for kneading and dusting
  • 1 1/2 teaspoons salt
  • 3/4 cup well-shaken buttermilk
  • Equipment:

    a muffin pan with 12 (1/3- to 1/2-cup) muffin cups
  • Butter muffin cups with 1 Tbsp 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 Tbsp 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 Tbsp 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 Tbsp butter, then transfer rolls to a rack and cool at least 20 minutes.
Cooks’ note: 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.

Recipe by Ruth Cousineau

2 Comments

Filed under baking, Books, Food, Recipes

2 responses to “You had me at… the rolls!

  1. I just got my issue and this recipe totally jumped out at me. Yours look just like the photo in the magazine.

  2. smallkitchenbigideas

    I am so hungry now. Those look great.

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