Herbed Fan-Tans

Total Time:
3 hr 40 min
3 hr 15 min
25 min

24 rolls

  • Basic Dinner-Roll Dough
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons chopped fresh thyme
  • 6 tablespoons unsalted butter, melted
  • All-purpose flour, for dusting
  • Make the Basic Dinner-Roll Dough, using the parsley, sage, rosemary and thyme as the mix-ins. Let rise as directed.

  • Brush two 12-cup muffin pans with some of the melted butter. Turn the dough out onto a lightly floured surface and divide in half. Pat each half into a 10-inch square, about 1/4 inch thick. Cut each square into 8 equal strips with a bench scraper or chef's knife. Brush the strips with melted butter.

  • Gently stack 4 strips on top of each other and pat into an even thickness. Repeat with the remaining strips to make 4 stacks. Cut each stack into 6 pieces. Place the pieces cut-side up in the prepared muffin pan and gently separate the layers. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.

  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the rolls with some of the melted butter. Bake, switching and rotating the muffin pans halfway through, until the rolls are golden brown, about 25 minutes. Brush with the remaining melted butter. Let cool 5 minutes in the pans, then transfer to a rack to cool completely.

  • Photograph by Ryan Liebe

  • Yeast Tips

  • Check the label: Make sure you use the type of yeast in the recipe. Active dry yeast is not interchangeable with rapid-rise or instant yeast.

  • Use a thermometer: Don't guess the heat of the liquid you're adding; take its temperature. It must be at least 110 degrees F to activate the yeast.

  • Watch your dough: Rising times can vary depending on the heat of your kitchen. Use the times as a guideline and follow visual cues for all the steps.

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