John Myers
Ingredients for 1 servings:
- 30 g yeast, fresh or
- 2 sachets of dry yeast
- 1 tsp, levelled sugar
- 400 ml buttermilk, lukewarm
- 750 g flour
- 1 tsp, leveled baking powder
- 1 tsp, leveled salt
- 60 g butter, melted
- 60 g butter, melted for spreading
- Flour for the work surface
- Fat for the mold or
- Paper cups
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
or also called Fan Tans, makes about 20 pieces
Add the fresh, crumbled yeast and sugar to the lukewarm buttermilk, let it rest for 5 minutes, then stir and dissolve. If using packet yeast, sprinkle in the yeast and sugar, let it rest for 5 minutes, and then dissolve. Mix the flour, baking powder, and salt, add the first 60g of the melted butter and the buttermilk mixture, and knead for about 10 minutes until you have a smooth, supple dough. Cover and let it rise in a bowl for about 1-1.5 hours, until it has doubled in size. Punch down the dough and let it rest for 10 minutes. Then roll out the dough thinly and evenly on a floured surface into a 60 x 50cm rectangle. Brush the dough sheet with the remaining 60g of melted butter. Cut the dough sheet into 4cm wide strips. Place 5 strips on top of each other and cut into squares. Place each square in a strip of dough three times as long, creating a parcel with seven layers and one fan-shaped side completely covered by the dough. Grease two muffin tins (you can also use disposable paper or silicone muffin cups). Place each fan-shaped section, closed side down, in a greased muffin tin. The seven layers will then fan out. Depending on the width of the strip, you will have about 20 rolls. Cover and let rise for another hour, until doubled in size. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 15-20 minutes until golden brown. They taste best served lukewarm.
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