Buttermilk Fantails

Ingredients

6 oz. (12 Tbs.)    Butter, divided

2-1/4t                 Active dry yeast or 1 1/4-oz package

2 oz. (1/4 cup)    Water

1T                      Honey

15 oz. (3 cups)   AP flour plus more for kneading and dusting

1 1/2t                  Salt

6 oz. (3/4 cup)    Buttermilk, well-shaken

Process 

Melt the butter in a small bowl.

Set aside but keep warm. 

In a small bowl, combine the yeast, water, and sugar.

Let yeast mixture proof for about 5 minutes or until the mixture starts to bubble. 

In a large bowl (or bowl of stand mixer) combine the flour and salt.

Add in the yeast mixture along with 8 tablespoons of butter, and the buttermilk.

Knead using the dough hook or your hands until the dough is smooth but tacky.

Place dough in a large bowl that has been sprayed with nonstick spray.

 Let dough rise until doubled, about 1 – 1 1/2 hours. 

On a clean lightly floured surface, cut the dough in half.

Roll one half of the dough out into a 12” square.  

Brush with dough with 1T melted butter.

Using a knife or pizza cutter, cut the dough into 6 – 2” strips.

Stack strips on top of each other then turn and cut into 5 equal pieces.

Place each piece in a muffin tin with the cut sides facing up.

Repeat process with remaining dough half. 

Let dough rise until doubled.

Preheat oven to 375F°.

Bake until golden brown, about 20 to 25 minutes.  

Brush with remaining 2T butter and sprinkle with flaky sea salt.

Serve warm