The February issue of Gourmet has a recipe for fantail rolls (they are also known as butterflake rolls) – the image on the cover includes them, and they look just the same as what’s served with supper at The Bright Star in Bessemer. I made them this past weekend – tweaked the original recipe only very slightly – oh, they turned out *fantastic*! Everyone loved them.
6 tbsp. butter, melted
2 tsp active dry yeast
1/4 cup warm water (105–115*F)
1 tbsp sugar
3 c. all-purpose flour, plus more for rolling out
1 1/2 tsp salt
3/4 cup buttermilk
In a large bowl, spread a little olive oil, then place the dough in the bowl and cover with Saran and a kitchen towel. Let rise for 1-1/2 to 2 hours.
Once it has risen/doubled, punch the dough down, then onto a floured cutting board, cut the dough into two equal balls. Roll each of the halves into about a 12″ x 12″ square, then cut the square lengthwise into six strips. I brushed the strips with a bit of olive oil, but you could use melted butter if you like:
Stack those six strips, oiled/buttered side up:
Cut through that stack six times from top to bottom so that you have six stacks. Turn each stack onto its side and into a muffin cup. You can fan the individual pieces out however you like:
Do the same with the other half of the dough so that you’ve made twelve rolls ready for the oven. Cover the pan with a kitchen towel and let the dough rise another hour.
Preheat the oven to 375*, put the rack in the middle. Bake at 375* for 20-25 minutes (mine were ready in about 23 minutes). When they came out, I brushed the tops with butter:
They turned out so pretty and tasted even better:
