Garlic Herb Fan Rolls #BreadBakers

 

These aromatic rolls are both old-fashioned and fancy.  I first saw a plain version of them in the Better Homes and Gardens Bread Cookbook that I grew up with.  I have seen folks win prizes with some of those recipes that I grew up baking.  These rolls evidently originated in New England and go by other names like butterflake rolls and Yankee buttermilk rolls.  I think they look pretty and impressive, like hasselback potatoes.  They can be plain, overtly savory, or even sweet, but they should always be rich and buttery.

 Youngest kiddo heartily approved of these peel apart rolls.  She said they taste like Boursin, which she loves.  And truly, they are the buttery complement to the herbed cheese.  I think they would be a welcome addition to any picnic or potluck for our picnic bread theme!

Garlic and Herb Butter Fan-tans
makes 12 fans

¾ cup + 2 tbsp (200 g) whole milk, lukewarm (~110ºF)
¼ cup (50 g) sugar
1 large egg, room temperature
1 tbsp (9 g) instant yeast
3½ cups (455 g) all-purpose flour
½ tbsp potato flour (optional)
1-2 tbsp chopped chives
2 tsp sea salt
6 tbsp unsalted butter, cut into chunks and softened
4 tbsp butter, very soft but not melted
3 large cloves fresh garlic, finely minced
1 tbsp fresh parsley, finely chopped
¾ tsp each fresh thyme, and rosemary, finely chopped

In bowl of stand mixer, whisk together the milk, sugar, egg and yolk, and yeast until the sugar has dissolved.  Let sit until foamy, about 5 minutes. Add the flour, chives, and salt. Using a dough hook, knead on medium-low speed until the dough is shaggy, about 2 minutes.

While the mixer is running, add the softened butter, 1 piece at a time.  Knead until a smooth dough is achieved, about 5 minutes, scraping down hook and sides of bowl occasionally.  Transfer dough to a work surface and form a smooth, round ball.  Place dough seam side down in a lightly greased large bowl.  Cover and let rise until doubled in size, 1½ to 2 hours.

Combine the garlic and herbs with the very soft butter until all the herbs are evenly distributed.  Set aside in a small bowl.

Set out a 12-cup muffin tin. Turn out the dough onto a lightly floured counter, divide in half, and cover loosely with greased plastic. Press and roll 1 piece of dough (keep remaining piece covered) into a 13 by 11-inch rectangle, with long side parallel to edge of counter.*

Using a pizza wheel or sharp knife, cut dough vertically into 6 strips.  Spread the tops of 5 strips evenly with half of the butter mixture, leaving 1 strip plain.  Stack the buttered strips squarely on top of each other, finishing with the plain strip on top.

Using a sharp knife, cut the stacked dough strips crosswise into 6 equal stacks. Place stacks, cut side up, in the muffin tin cups.  (Try to put the rounded edges down for those pieces with a corner.) Repeat with remaining dough and remaining butter mixture. Cover muffin tin loosely with plastic wrap and let dough rise until doubled in size, 1½ to 2 hours.

Adjust oven rack to upper-middle position and heat oven to 350ºF.  Bake until golden brown, 20 to 25 minutes, rotating muffin tin halfway through baking.  Let rolls cool in muffin tin for 5 minutes and serve warm.

* The original directions have the dough rolled out thinner, (15x12) but I did half that way and half a couple inches shorter each way and preferred the slightly thicker strips. 

Be sure to check out the rest of our picnic breads:

• Baked Whole Wheat Kachori by Cook with Renu
• Checkerboard Rolls by Passion Kneaded
• Cheddar and Herb Loaf by Palatable Pastime
• Easy Sourdough French Country Bread by Karen's Kitchen Stories
• Eggless Fruit & Nut Chocolate Banana Loaf by Sneha's Recipe
• Garlic Herb Fan Rolls by A Messy Kitchen
• Hush puppies by A Day in the Life on the Farm
• Niçoise Picnic Squares by Food Lust People Love
• Schiacciata all'Uva by Culinary Cam

 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.