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.
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