Fan Tan Dinner Roll (Buttercrust Flake-Aparts)

These buttery, light, tender “fan tan” dinner rolls are pull-apart perfection and originated from New England. Small enough to accompany a meal, but tasty enough to eat on their own.

This is courtesy of Ting Liu in preparation for her bread workshop.

Ingredients

Dry yeast - 2 tsp

Sugar - 1/2 tsp 

Buttermilk - 7/8 cup
Bread flour - 2 and 3/4 cups
Baking soda - 1/2 tsp
Unsalted butter - 4 tbsp , melted (2 tbsp for the dough, 2 tbsp for brushing)

Yield 8 rolls

Steps

1. In a measuring cup, sprinkle yeast and sugar into lukewarm buttermilk, stir and leave it for 5 minutes until the surface is foamy.

2. Mix flour, baking soda and salt in a large bowl. Make a well in the center and pour in dissolved yest and 2 tbsp of melted butter.

3. Mix in the flour to form a soft, moist dough. turn the dough onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. (The kneading and rising of the dough can be done with a bread machine. Set it to "dough only setting", add wet ingredients first, then add dry ingredients).

4. Place the dough in a large bowl, cover with a dish towel. Let rise until doubled in size, about 1-1.5 hours. 

6. To ensure the rising is complete, test the dough by gently pressing with a fingertip. The dent should spring back gradually, not at once. Punch down the dough with your fist, shape it into a long piece, wrap it in food wrap, let it stand for 10 minutes.

7. Preheat oven to 375F.
8. Roll out the dough into a rectangle (50cmx30cmx2.5mm). Brush with remaining melted butter.

9. Cut the dough lengthwise into 7 strips, each about 4 cm wide. Stack up the strips, then cut the stack into 8 pieces (about 6cm each).

11. Turn each piece cut side up and pinch the underside together to seal. Place the rolls in a well-buttered muffin mold. Cover with a dish towel. Proof until doubled in size (about 1 hour).

12. Bake in preheated oven (375F) for 15 -17 minutes, until golden, then cool on rack, serve warm.