Add the fresh, crumbled yeast and sugar to the lukewarm buttermilk, leave to rest for 5 minutes, then stir and dissolve. In the case of bag yeast, sprinkle in the yeast and sugar, leave to rest for 5 minutes, also dissolve.
Mix the flour, baking powder and salt, add the first 60 g of the liquid butter and the buttermilk mixture and knead for approx. 10 minutes to form a smooth, supple dough. Cover and let rise in a bowl for approx. 1 - 1.5 hours until the volume has doubled.
Chop off the dough and leave to rest for 10 minutes. Then roll out the dough thinly and evenly on a floured surface into a 60 x 50 cm rectangle. Brush the dough sheet with the remaining 60 g of melted butter.
Cut the sheet of dough into 4 cm wide strips. Lay 5 strips on top of each other and cut into squares. Place each square in a strip of dough that is 3 times as long, so that a packet with 7 layers is created and one side of the fan is completely covered by the dough strip.
Grease 2 muffin trays (you can also use disposable paper liners or silicone muffin liners). Place each fan in a greased muffin tin with the closed side down. The 7 layers then fan out. Depending on the width of the strip, you get about 20 rolls.
Cover and let rise for another hour until the volume has doubled. Bake golden in the preheated oven on the middle rack at 200 ° C (top / bottom heat) for approx. 15 - 20 minutes. They taste best when served lukewarm.
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