Excellent. Fabulous. They are now punched, halved, rolled, buttered, twice cut in six strips, layered, cut again, and fanned out in their muffin tins, awaiting another round of proofing, 1 to 1 1/2 hours, exactly the moment I'm supposed to take D.J. to her modern dance class. (I still can't tell if she's sick or not.)
Meanwhile, I see FCI—$600/hour, btw, for their 600-hour pastry arts program—is now starting food writing and food blogging classes. When I called them with my food writing idea, they weren't too keen on it. Jeez!
(One thing you may not know about me, but I am always, always, mostly, ahead of schedule. I may not be mise en place—though was a huge improvement in this last Buttermilk Fantail step—but I am, comment on dit, ahead of the curve, at least in some ways.)
P.S. My kitchen, with the oven on and the rolls rising, stinks of yeast. Once they go in the oven, I will have to air the place out.
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stop acting like your doing all the work!!!!! I did most of it (well the fun stuff)!
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