December 23, 2010

Fan Tans

These are decorative buttermilk rolls, which have a good flavor. They are fun to eat because you can pull the roll into different sections by separating the fan pieces. These were the second roll I made for Thanksgiving dinner this year.

Fan Tans
2 tsp. yeast
1/2 tsp. sugar
3/4 cup plus 2 Tbsp. buttermilk
2 1/4 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
4 Tbsp. butter, melted

Sprinkle yeast and sugar into the buttermilk. Let stand 5 minutes to dissolve. Meanwhile, mix flour, baking soda and salt together in a large bowl. Create a well in the center, and pour in 2 Tbsp. melted butter and dissolved yeast mixture.

Mix until a soft dough forms. Knead until smooth, elastic and glossy. Cover the dough, and let rise until doubled, about 1-1 1/2 hours. Punch down, and let rest 10 minutes.

Roll dough into a rectangle, 12 x 20 x 1/2 inch. Brush with remaining 2 Tbsp. butter. Use a sharp knife to cut the buttered dough into seven strips, each about 1 3/4 inches wide. Place the strips in a vertical stack. Then cut the stack into eight equal sections or pieces.

With each of the eight pieces, pinch one side together to form the bottom of the roll. Place the pinched side facing down into a buttered muffin tin. Use your fingers to separate the top of the roll to fan out the pieces. Cover, and let rise until doubled, about 1 hour.

Preheat oven to 400ºF. Bake 15-20 minutes, until golden. Turn onto wire rack to cool slightly, but serve while still warm.

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