Buttermilk Rolls (Fan-Tans)

Let's Cook

1. Step 1.

   Have ready: 1 ½ cups (365g) room-temperature (70° to 75°F) buttermilk

2. Step 2.

   Pour ⅓ cup of the buttermilk into a glass measure. Add and let stand until dissolved, about 5 minutes: 1 envelope (2 ¼ teaspoons) active dry yeast

3. Step 3.

   Pour the remaining buttermilk into a large bowl. Add the dissolved yeast along with: ¼ cup (50g) sugar; 2 teaspoons salt; ¼ teaspoon baking soda

4. Step 4.

   Stir in: 4 cups (500g) all-purpose flour; 2 tablespoons (30g) butter, melted

5. Step 5.

   Transfer to a work surface and knead until smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with a clean cloth and let rise until slightly more than doubled in bulk, about 1 hour.

6. Step 6.

   Divide the dough in half. Roll each half into a 9 × 18-inch rectangle about ⅛ inch thick. Let rest 10 minutes.

7. Step 7.

   Brush the dough with: 2 tablespoons butter, melted

8. Step 8.

   Cut each rectangle lengthwise into 6 strips 1 ½ inches wide. Make 2 stacks of 6 strips each and use a bench scraper or a string (see the illustration below) to cut each stack into twelve 1 ½-inch lengths (a total of 24 rolls). Place the rolls in 2 buttered muffin tins, one cut side facing up. Loosely cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 45 minutes to 1 hour.

9. Step 9.

   While the rolls rise, preheat the oven to 400°F.

10. Step 10.

    Bake until well browned, 15 to 20 minutes. Transfer the rolls to a wire rack to cool.