Well, better late then never. Today flew by so quick, nothing like getting back to the daily grind. I made these rolls for Thanksgiving dinner, but I also served them with a lasagne dinner and they worked really well with that too. Fan Tans are also known as Yankee Buttermilk Biscuits. They are very pretty, yet dainty dinner rolls that look a lot harder to make then they are. Here is the recipe for the rolls:
3/4 cup plus 1/8 cup soymilk
1 TBSP lemon juice
2 tsp dry yeast
1/2 tsp sugar
1/2 tsp baking soda
1/2 tsp salt
3 TBSP plain, unsweetened applesauce
1 TBSP soymilk, for brushing
- In a bowl, mix together the soymilk and the lemon juice to make sour soymilk, leave for 5 minutes.
- Sprinkle the yeast and sugar over the sour soymilk, stir in and leave for 5 minutes.
- Mix the flour, baking soda and salt in a large bowl. Make a well in the center of the flour mixture and pour in the yeast mixture and the applesauce.
- Mix the flour into the liquid to form a soft, moist dough. Turn the dough onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 10 minutes.
- Put the dough into a clean bowl and cover with a dish towel. Let the dough rise until it has doubled in size, 1 to 1 ½ hours. Punch the dough down, then let it rest for 10 minutes.
- Roll the dough into a rectangle measuring 20” X 12” X 1/8”. Brush the dough with the remaining 1 TBSP of soy milk.
- Using a sharp knife, cut the dough into 7 strips, 1 ¾” wide. Stack the strips into one stack, then cut the stack into 8 equal pieces.
- Turn each cut stack with the cut side up, pinching the bottom together to seal. Place each stack into a muffin tim and cover with a dish towel and let rise until doubled in size, about 1 hour.
- Preheat the oven to 400 degrees F.
- Bake the “fans” for 15 to 20 minutes, or until golden. Turn the rolls out onto a wire rack to cool slightly. Serve warm.
Tip: These rolls reheat well. Place in a microwave for 15 seconds, then enjoy.
Fan Tans with Lasagne and Salad