A drum roll, please, for Thanksgiving fan rolls

By on November 23, 2015

 The breaking of bread is a simple but ancient rite. It is a conspicuous act signifying giving thanks and fellowship.

Special meals require special bread, and such is the case at Thanksgiving.

I have the perfect rolls for your Thanksgiving meal. They’re excellent on their own, but dipping these delights in a mushroom and giblet gravy or sopping up sauces and drippings takes them to wonderful places.

If you have any left over, you might try them toasted with butter, cinnamon, and sugar for breakfast.

They are buttery.
They are yeasty.
They are rich.
They are crisp.
They are chewy.
They are fan rolls.
And they are grand.

 Fan Rolls
3 ounces warm skim milk (110°)
3 ounces warm heavy cream (110°)
1 egg and 1 yolk, room temperature
1 packet yeast
3 1/2 – 4 cups of King Arthur unbleached all-purpose flour
2 tsp kosher salt
8 TB unsalted butter, softened, cut into 8 pieces
4 TB unsalted butter, melted

In the bowl of a stand mixer, combine, milk, cream, egg, yolk, and yeast.
Let sit until foamy.
Add 3 1/2 cups flour and the salt.
Using the dough hook, knead on medium-low until dough is shaggy.

Add softened butter, one tablespoon at a time.
Continue to knead until dough is smooth – about 7 minutes, adding more flour if needed.

Place dough in greased bowl, cover, and let rise until doubled, about 2 hours.

Grease a 12-cup muffin tin.

Transfer dough to a lightly floured surface and separate into two balls.
Roll one dough ball into a 15 x 12 inch rectangle with 15-inch side parallel to counter’s edge.

Cut dough vertically into 6 (2 1/2 x 12 inch) strips.
Brush tops of strips with 1 TB melted butter, then stack strips evenly on top of each other,
buttered to unbuttered side.

Cut stacked dough strips into six equal stacks. Place stacks, cut side up, in each of six cups.

Repeat with remaining dough and 1 TB butter.

Cover loosely in plastic and let dough rise until double in size – about 2 hours.

Heat oven to 350°.

Bake until golden brown, 20-25 minutes, rotating the pan halfway through and brush rolls with remaining 2 TB butter.
Let cool in tins for 5 minutes, then remove and transfer to wire rack.

Please visit with Rosie for recipes, gardens, and fun at KitchensAreMonkeyBusiness.com.




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