For Friendsgiving this year I made these Buttermilk Fantails that were in Gourmet last February. They were ravished at the table. Our good pal Dave was unable to make it to our celebration, but came the next day. As Dave missed the great dinner and the rolls I decided to make them again and he decided to film it.
Here is the recipe from Gourmet (foodpunk version below )
* 1 stick plus 2 tablespoons unsalted butter, melted, divided
* 2 teaspoons active dry yeast (from a 1/4-oz package)
* 1/4 cup warm water (105–115°F)
* 1 tablespoon mild honey or sugar
* 3 cups all-purpose flour plus more for kneading and dusting
* 1 1/2 teaspoons salt
* 3/4 cup 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-inch 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 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.
And here is the Food Punk version: