Sour Cream and Chive Fantails

It’s a startling simple recipe — a buttery, yeast-raised roll — with a brilliant twist: rolling it thin, brushing it with butter, stacking it in little piles of squares, turning each into the cup of a muffin tin.

SERVINGS: 12
TIME: 3 HOURS
SOURCE: RECIPE BY SMITTEN KITCHEN; CONCEPT INSPIRED BY GOURMET

6 tablespoons (90 grams) warm water (about 115°F)
1 tablespoon (15 grams) granulated sugar
2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)
1/2 cup (120 grams) sour cream or plain yogurt
1 large egg
4 tablespoons (60 grams) unsalted butter, melted
3 cups (390 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
4 tablespoons (60 grams) unsalted butter, melted
1 teaspoon onion powder
1/4 teaspoon garlic powder
Two pinches fine sea salt
Flour for dusting
2 tablespoons minced fresh chives, plus 1 teaspoon for garnish

In a stand mixer, attach the dough hook and let it bring the mixture together into a messy mass, about 1 to 2 minutes. If it doesn’t come together, add additional 1 tablespoon water, mixing thoroughly before adding a second, if needed. Reduce the speed to low and knead for 5 minutes.
By hand, stir the flour and salt into the yeast mixture as best as possible and transfer it to a lightly floured counter. Knead for 6 to 8 minutes.
Both methods: Lightly oil a bowl and transfer dough to it. Cover with a towel or plastic and set aside in a warmish spot for 90 minutes, or until just about doubled. (It sometimes takes up to 2 hours.)