Fan Tan Dinner Rolls
Who doesn’t love a buttery dinner roll? No matter what season it is or what’s on the menu, a good roll is like a little black dress — always appropriate and always in style.
I’ve been a vegetarian for over a decade, but in truth I consider myself more of a “carbohydratarian.” My love for the almighty grain and in any of its bread, pasta, rice, and pretzel forms has always been more appealing to me than a carrot or Brussel sprout…or even chocolate. I’d take a French baguette over fudge any day, so I consider myself a bit of a bread expert.
These buttery, light, tender “fan tan” dinner rolls are pull-apart perfection and originated right here in New England. Small enough to accompany a meal and help mop us a sauce or gravy, but tasty enough to eat on their own without extra butter. Buttery bread doughs are satiny and easy to work with, so making these fan tan rolls is also a bit less tricky than some other rolls.
Photo Credit: Aimee Seavey
I use a large plastic pitcher to measure my dough while it’s rising, but you’ll know for sure it’s ready when you press a finger into the dough and it keeps its shape. Gently roll it out and (you guessed it) add more butter, this time melted.
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