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Fantail Dinner Rolls
These golden delights will make you the star at any dinner table! Every buttery bite is loaded with a hint of honey and the richness of eggs and buttermilk.
1 stick plus 2 TBSP butter (melted & divided)
1 TBSP. active dry yeast
1/4 cup warm water (105-110F)
2 TBSP honey (divided)
3 cups bread flour
1 1/2 tsp. salt
3/4 cup buttermilk
1 egg
1. butter a standard 12 cup muffin tin with 1 TBSP butter, set aside.
2. in a small bowl, mix yeast, warm water and 1 TBSP honey until well combined, set aside 5-10 minutes until foamy.
3. add yeast mixture to large mixing bowl, add 1 cup of flour and mix well.
4. add buttermilk, 1 TBSP honey, egg, 6 TBSP butter, 1 cup of flour, and salt, mix just until combined.
5. add remaining flour 1/2 cup at a time and mix 6-8 minutes until soft elastic dough forms, form into ball and place in large oiled bowl or rising bucket, turn the dough so it's entire surface is coated, cover with oiled plastic wrap or lidded bucket, let rise in a warm draft free area 1 - 2 hours or until doubled.
6. gently punch down dough and empty out onto lightly oiled counter, divide dough in half, roll out first half with lightly oiled rolling pin to a 12 inch square, keep other half covered and set aside.
7. brush 12 inch dough square with 1/2 TBSP of melted butter and cut into 6 equal strips, stack strips buttered side up and cut crosswise into 6 equal pieces, turn each piece on it's side and place into prepared muffin tin, slightly separate outer layers of each roll to fan outward, repeat procedure with other half of dough.
8. cover rolls with oiled plastic wrap and let rise in warm draft free area 1 hour or until doubled.
9. preheat oven to 375F, bake rolls on middle rack for 20 - 25 minutes until golden brown, transfer to cooling rack and brush tops with remaining butter.
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