Buttermilk Fantails

My family and I love flowers and gardening. Every week, my son and I enjoy going to the market to buy fresh seasonal flowers for our house.

It feels like "gardening" baking these rolls! Watching the bread dough proving is like watching these flowers "growing" in these ramekins. 

Both my husband and my son are very impressed with these rolls. My son was very happy eating these. He was peeling and dismantling every piece of these rolls as he was enjoying every individual piece on its own. I shouldn't say my son is being silly eating these rolls like this because I did the same too! All these peeling of rolls make me feel like we are picking every petal off a flower seeking for an answer of "He loves Me" or "He loves me not"...

Every slice of these is nice and buttery outside and soft and spongy inside. I think our answer is clear..."We loves you, bread"! LOL!

My family and I will be having our holidays in Singapore and South Korea for the next coming 2-3 weeks. We hope to see cherry blossom for our South Korea trip and will return soon after this break. See ya.

rolling and cutting the bread dough

Nicely-stacked doughs that are ready to be placed into the ramekins

Watching my "flowers" grows...

Here's the recipe from Epicurious

(with my notes and modification in blue)

1 stick plus 2 tbsp unsalted butter, melted, divided
2 tsp active dry yeast
1/4 cup warm water (105–115°F)
1 tbsp mild honey or sugar (I used honey)
3 cups all-purpose flour plus more for kneading and dusting
(I use a combination of bread flour and Italian OO flour in the ratio of 1:4)
1 1/2 tsp salt
3/4 cup well-shaken buttermilk

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.

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 min. 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 hrs.

(Instead of kneading by hand, I've placed all my ingredients into my bread-maker and use "dough" setting to knead and prove the dough for 1 hr. Please note that the butter that I used is not melted, just soften so that the dough will not be too wet.)

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 (or ramekins). Make more rolls with remaining dough in same manner. Separate outer layers of each roll to fan outward. Cover rolls with a kitchen towel (or oiled cling wrap) and let rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hrs (I did mine for 1 1/2 hrs).

Preheat oven to 375°F (or 170°C fan forced) with rack in middle. Bake rolls until golden brown, 20 to 25 min (I baked mine for about 17 min). Brush tops with remaining 2 tbsp butter (I didn't do this), then transfer rolls to a rack and cool at least 20 min.

Note: Using half amount of this recipe, I've made 6 of these flower-looking rolls. 

Happy Baking
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