Attractive pull-apart fan rolls are soft and rich -- an asset on the Christmas table.
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| Sour Cream adds richness & tenderness to a yeasted roll 'So soft inside they melt in the mouth. The butter...!' |
This Canadian recipe* uses sour cream and yeast to produce a rich but light bread roll which pulls apart into buttery layers.
The fan rolls look pretty, are soft and delicate inside a crusty exterior and a joy to eat.
The recipe is not complicated but involves a few easy steps and a bit of kneading.
They can be ready in a few hours start to finish. But if you're pressed for time, start the day before, refrigerating the dough after the first rise. Wait until the morning of serving before shaping the dough into fans; otherwise the rolls lose their definition.
Obviously, making them on Christmas Day morning is not a good idea. But they can be made ahead and frozen. If they go into the freezer within 2-3 hours of being baked, they'll be like fresh after defrosting. Warm them up in a medium oven 5-10 mins.
Making them is a terrific family project when everyone is sheltering inside against the grey, windy and wet. Older kids will love forming the fans.
The amounts given here are for a small household but multiplies easily.
Cost: £2'ish
Makes: 18-20
Ingreds:
250gm/8.8oz plain flour, divided
50gm/1.7oz sugar
1 tablespoon instant yeast
2/3 tsp salt
1/8n tsp baking powder by
250gm/8oz sour cream
120ml water
40gm1.4oz butter
1 large slightly beaten egg
125gm/4.4oz plain flour
up to another 125gm/4.4oz plain flour
1-2 tbsp orange butter (see below), melted
- Mix first 5 dry ingreds in good size mixing bowl
- Heat sour cream, butter and water in small saucepan over med heat until 36.5-40.5 centigrade or 110-120Fahrenheit, ie very warm but not hot enough to pull the finger away. Do not allow to boil. Pour into dry ingreds; beat on med speed 2 mins.
- Add egg and 125gm/4.4oz plain white flour; beat another 2 mins
- Turn onto floured surface, with another 125gm/4.4oz plain flour standing by. Begin kneading; the dough will be sticky and you will have to add extra flour gradually and carefully. Only use as much as you need to stop the dough from sticking to your hands or the board. After 8-10 mins the dough should be soft and smooth and won't spring back easily if poked.
- Form dough into a ball; place in a well-greased bowl and turn over; cover, rest in draught-free place (eg. a cold oven) 1 hour or until double in size (If you're resting the dough overnight in the fridge do it here.)
- Punch down dough; cut into two pieces, putting one on a floured board and covering the other.
- Rolll out the first dough ball into a rectangle 12"x 6"/30.5x15.25cm) or thereabouts) but use a ruler to even out the edges. On the long side, cut into 5 equal strips, roughly 1.5'/3cm wide
Stock Photo - Do not be tempted to lift the strips one on top of the other; they stretch and will never fit together properly and the kids won't be able to help. (Sorry I forgot the take a picture!) Instead, cut the rectangle of horizontal strips vertically into 1.5inch/3cm pieces - you will end up with a rectangle made up of mini squares. Starting from the left vertical strip, stack the squares one on top the other with the unbuttered strip on top (5 squares make one fan). It doesn't matter if they're a bit wonky; they still tase fabulous!
- Place in the well of a generously greased muffin tins
- Form the trimmings into tablespoon size balls, place 3 each in a muffin well. Rest in draught-free place 20 mins or until doubled
- Repeat with second dough ball
- Preheat oven to 180c/170cfan/350f
- When fans are ready, bake 20-25 mins or until golden brown. Check bottoms; if pale and do not sound hollow when tapped, upend rolls; return to oven for 5 mins or until bottoms become crisp and golden
- Empty onto a cooling rack; best served warm
- Leftovers or defrosted originals: reheat at 180c/350F 7-10 mins
Comments:
'Delicious! Crunchy outside but so soft and tasty inside it melts in the mouth. Very easy to eat for all ages. The butter was lovely and really enhanced the rolls.' 67 handyman
'I love that the freezing technique leaves them as soft and glorious as when they are just baked.' Retired writer
Tips:
- 67 divided the dough in two to make smaller rolls (portion control!!) but you can make larger rolls by rolling the dough into a rectangle 18x9 inches (46x22cm)
- Orange Butter: Mix 40gm/1.5oz softened butter, 1 tbsp orange zest, juice of at least one orange, salt (if needed). Taste - orange flavour should be unmistakeable without overwhelming
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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