Fan tan rolls, also known as Yankee buttermilk rolls, are a New England specialty. They are named for their fan shape and require a rich dough. Thinner layers of dough produce a lighter roll, and whole-grain flours can be used for a healthier option. Butter or olive oil can be added for extra flavor.
A fan tan roll is a type of yeast roll that is originally traced to New England. You may also see these rolls called Yankee buttermilk rolls, buttermilk rolls, or buttermilk rolls, depending on the recipe. They require a few extra steps to take, but their rich flavor is well worth the effort.
A fan tan roll is named for its fan shape. The roll top is distinct in its sections, producing a fan-like appearance. They are easily split into halves or thirds, due to the way they are formed. Instead of being shaped into rounds, a baker uses three to five rectangular sections, placed in a muffin cup to produce the fan. Butter is often drizzled on top to make the buns browner and richer.
Most cooks agree that the best fan tan roll is one that’s made from a rich dough. You can use a variety of bread dough recipes to make this type of roll. Generally, if you want a really rich roll, choose brioche dough or any recipe that contains both milk and egg. Of course, if you serve these buns fresh out of the oven and add a little butter on top, you might get away with simpler dough, as fresh hot buns tend to taste so good.
Some people build a very elaborate fan-shaped tan roll with many thin rectangles of dough added to a muffin tin. Thinner layers of dough tend to produce a roll with a more doughy crust on top, and in general, tend to produce a much lighter roll. If you’re going to put in the extra work on this one, you should definitely use a recipe rich in butter and eggs to get that subtle mushy flavor into the final product. Some people use croissant dough for a crunchier pastry.
Sure, you can do a fan tan that’s a little healthier. Instead of using white flour, consider replacing whole-grain or multi-grain flours of different types with some of the white flour. Leaving some white flour in the dough will help you produce a tastier, lighter product. Whole wheat and other whole grain flours tend to be quite heavy.
This can still result in a delicious product, though, and for extra flavor, consider coating the tops of the fans with a little olive oil instead of butter. Olive oil is one of the “healthy” oils, rich in monounsaturated fats. It gives extra taste without adding high saturated fat content to the fan tan roller.
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