We love buttermilk in baking, but there are times when you go to the grocery store and they are out of the smallest size of buttermilk. You end up leaving the store with a 1 L carton of buttermilk. There are various things that you can make with leftover buttermilk like Fan-Tans (buttermilk rolls). Not only are these pretty looking, they are soft and tasty too.
If you have a handy dandy butter ruler, use it to measure out 2 tbsp of butter.
Remember to sift your flour!
In the mixer, blend in the wet ingredients with the sugar and baking soda. Sugar is added to help keep the dough soft. Baking soda is used in this recipe as we are using buttermilk which acts like the acid to react with the baking soda. Blend the liquid ingredients well. Add 2 cups of flour and melted butter. When the mixture is blended, add the remaining amount of flour. Make sure you switch to the dough hook. It will help you knead the dough.
The dough is ready when it turns into a ball.
Cover and wait! ……and wait and wait.
Until it doubles in size.
Punch the dough down.
Divide the dough into two. Roll out the dough until it is 1/8 inch thick.
Let the dough rest and butter the top.
Place the pieces into a buttered muffin tin with cut sides up.
Place in a warm place (warm oven) and wait until the dough doubles in size. More waiting!
Place the tray in a 425 degree Celsius oven and bake until nice and brown. The nice thing about these rolls are that they can be peeled apart into slices. They are great for sharing.
The Joy of Cooking is a must have cookbook. It has basic recipes, conversions and lots and lots of information. I highly recommend that everyone get this book.
- 1 1/2 cup buttermilk
- 1 package of active dry yeast (2 1/4 tsp)
- 1/4 cup white sugar
- 2 tsp salt
- 1/4 teaspoon baking soda
- 4 cups all-purpose flour
- 2 tbsp melted butter
- more melted butter for brushing dough
Heat buttermilk until warm, about 11o degrees. Pour buttermilk into a glass measure and add the yeast. When the yeast is dissolved (about 5 minutes), add sugar, salt, and baking soda. Beat well, then stir in 2 cups of flour, and 2 tbsp of melted butter. When blended add another 2 cups of flour. Knead until smooth. Place dough in an oiled bowl and coat the dough with oil. Cover with a clean damp tea towel and let rise until slightly more than double its size (about 1 hour). Punch down dough, and knead lightly for 1 minute. Divide in half. Roll each half into a rectangle about 1/8 inch thick. Let rest for 10 minutes. Brush the dough with melted butter. One at a time, cut the rectangle lengthwise into 6 strips, 1 1/2 inch thick. Stack the pieces and cut into 1 1/2 inch pieces. Place rolls into buttered muffin tins, cut edges up. Let rise in a warm place until double in size. Preheat the oven to 425 degrees. Bake 15 to 20 minutes, until well browned. Remove to a rack and cool.
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