Fan Tan Rolls Recipes

SOUR CREAM FAN ROLLS

Steps:

• In a large bowl, combine 3-1/2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat the sour cream, water and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 23x9-in. rectangle. Cut into 1-1/2-in. strips. Stack 5 strips together; cut into 1-1/2-in. pieces and place cut side up in a greased muffin cup. Repeat with remaining strips. Cover and let rise until doubled, about 20 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

FAN TAN ROLLS

Steps:

• In the mixer bowl, dissolve yeast and sugar in the warm water. Let stand until foamy, 5 - 10 min. Warm milk and melt the butter in it. Stir milk/butter in yeast. Mix flour with salt. Add to bowl, mixing on low speed, 1/2 cup at a time, until dough forms, 5 - 10 min. Turn onto a lightly floured surface and knead until smooth and elastic, 5 - 10min, adding flour as needed to prevent sticking. Place dough in greased bowl to grow , about 1h. You can leave it inside the oven (turned off) next to a bowl of hot water, to improve growth. Grease 12 or 15 standard size muffin-pan cups. Punch down dough on the floured surface, kneed for 1 to 2 min. Using a lightly floured rolling pin, roll the dough into a 25 x 12 inch rectangle. Cut it lengthwise in 5 iqual strips, each 2 1/4 wide. Bruch with glaze. Stack the strips on top of each other. Cut the stack into 12, 15 even pieces. Place each stach in prepared cup. Let rise in warm place for 1h, until doubled. Preheat oven to 400 °F and bake 15 min until golden. Enjoy your fan tan rolls!

HERBED FAN-TANS

Steps:

• Make the Basic Dinner-Roll Dough, using the parsley, sage, rosemary and thyme as the mix-ins. Let rise as directed.
• Brush two 12-cup muffin pans with some of the melted butter. Turn the dough out onto a lightly floured surface and divide in half. Pat each half into a 10-inch square, about 1/4 inch thick. Cut each square into 8 equal strips with a bench scraper or chef's knife. Brush the strips with melted butter.
• Gently stack 4 strips on top of each other and pat into an even thickness. Repeat with the remaining strips to make 4 stacks. Cut each stack into 6 pieces. Place the pieces cut-side up in the prepared muffin pan and gently separate the layers. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the rolls with some of the melted butter. Bake, switching and rotating the muffin pans halfway through, until the rolls are golden brown, about 25 minutes. Brush with the remaining melted butter. Let cool 5 minutes in the pans, then transfer to a rack to cool completely.
• Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
• Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
• Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.