Fan Tan Rolls | The shape of these rolls are fancy but easier than you might think to make. They remind of the store bought rolls I grew up eating…in shape only that is. The texture is moist and firm with a touch of sweetness. Not gummy inside like store bought rolls.
Dinner rolls are the cherry on top of a good meal, so you want to be able to serve the very best to your family and guests. I make these rolls every Thanksgiving, Christmas and Easter. In fact my family requests that I make them! They are a staple of our holiday dinner table.
LET’S GET STARTED!
Place dough in a large bowl to rise.
Rise until double in size.
Roll into a 15-inch square.
Cut dough into 1 1/2-inch wide strips.
Stack 5 strips together and cut into stacks 1 1/2-inches long;Place each stack in a greased muffin cup and bake.
- 5 cups all purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 tablespoons or 2 packages of active dry yeast
- 1 1/2 cups buttermilk
- 1/2 cup unsalted butter
- 2 tablespoons butter, melted
Preheat oven to 400 degrees. In a large mixing bowl, combine 2 cups flour, sugar, salt, soda, and yeast. Set aside.
In a saucepan, heat buttermilk and 1/2 cup butter until buttermilk is warm (butter does not need to melt), around 120 degrees. Add to flour mixture. Blend using a dough hook with mixer at lowest speed until moistened, then add remaining flour and mix until the dough becomes stiff.
Cover and let rise in a warm place until light and doubled in size. (about 1-1/2 hours).
Gently deflate dough, then turn onto a floured board. Roll out dough to a 15-inch square, brush with 2 tablespoons of melted butter, and cut dough into 1-1/2-inch-wide strips.
Stack 5 strips together and cut into stacks 1-1/2-inches long. Place 1 stack cut-side down in each greased muffin cup.
Cover and let rise until doubled (about 30 minutes). Bake 15 to 18 minutes, or until golden brown.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g
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