Last month, my friend Sally kept emailing me pictures of delicious homemade rolls. Every weekend her husband Scott was testing out a new roll recipe from this February issue of Gourmet magazine and she faithfully sent me pictures of the finished products for me to drool over. I finally decided I had to go out and buy the magazine so I could try some the recipes myself.
Last week I made the recipe for Buttermilk Fantails. I followed the recipe that Gourmet posted at Epicurious almost exactly :
I've made the recipe twice. I hate to knead dough by hand, so the first time I used the dough hooks on my Kitchenaid mixer to knead the dough and the second time I used my bread machine. Both methods seemed to work fine! I must confess that I had trouble visualizing how to cut the rolls correctly to form the layers. They looked really messy when I put them in the pan, but they looked beautiful after they rose and baked.
I did drizzle the rolls with the leftover melted butter before I baked them. The rolls are so tender but the butter seems to add a slight crispy surface. And it is fun to pull apart the layers - it reminds me of those Pillsbury Butterflake rolls that I used to eat when I was a kid.
Stay tuned for more roll recipes!