Gourmet 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.
More pictures of the baking and rising below…