Text 25301, 81 rader
Skriven 2015-03-25 06:48:20 av Dave Drum (1:261/38.0)
Ärende: Gourmet 462
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buttermilk Fantails
 Categories: Breads
      Yield: 12 servings

    1/4 lb + 2 tb unsalted butter;
           - melted, divided
      2 ts Active dry yeast
    1/4 c  Warm water|105-115+.F/40-46+.C
      1 tb Mild honey or sugar
      3 c  All-purpose flour plus more
           - for kneading and dusting
  1 1/2 ts Salt
    3/4 c  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" 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/190+.C 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.

  COOKSCÇÖ NOTE: Rolls are best the day theyCÇÖre made but can
  be frozen (cool completely, then wrap well) 1 month. Thaw,
  then reheat on a baking sheet in a 350+.F/175+.C oven until
  warmed through, 5 to 10 minutes.

  Recipe by Ruth Cousineau

  February 2009 | Gourmet

  Makes 1 dozen rolls

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... Pull up a chair. Take a taste. Come join us. Life is so endlessly
delicious.\

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)