Do you remember "butterflake" or "fan" rolls from the 60s? They were in a refrigerated can, Pillsbury dough boy maybe. Today I made an enriched dough (egg, sugar, milk) and shaped it into fans. I rolled the dough out rather thin, maybe 3/8 inch, spread it with melted butter and sprinkled with a mix of herbs, dried garlic and onion, and coarse salt. I used my pizza cutter to cut strips about 2" wide and stacked them 4 strips high. Then I cut crosswise, also 2" wide. I put each 2" x 2" square on it's side, sort of standing up, into an oil sprayed muffin tin and let rise about 30 minutes. If you made the refrigerated dough rolls years ago, you can probably picture this.Then I baked at 350* for 23 minutes. I had 18 rolls total, but for the second tin, I used a stack of only 3 squares of dough. The flavor was fantastic, although a bit too salty. The stacks individual layers separated too easily, so next time I would use less melted butter. These were so good, and you can customized whatever you prefer for herbs and spices. And you could save a lot of calories, etc, by using a leaner dough!

Please do tell us more, chocomouse. I've toyed several time with making a recipe that calls them Fan Rolls. But I'm a lazy baker. I don't like investing the time unless I believe I'll enjoy the finished product. My hesitancy with the fan rolls is that there's no picture with the recipe. I like my rolls to pull apart and be fluffy inside. I figured the 4 strips of dough would pull apart when cooked, but I thought they'd be more crispy that soft and fluffy. Chocomouse, what is the texture of the rolls after baking?

I have fond memories of these "brown and serve" rolls. These were the ones we begged my Mom to get for special occasions (birthdays, holidays). We put the butter on afterwards--and there was an excuse to use more butter, since each pulled apart piece needed butter....

Mike, I wanted to edit my post to correct a typo, but there's no edit button.

On Tuesday, I used the “Apricot Oatmeal Bars” recipe from Nebraska Kitchen to make Black Raspberry Oatmeal Bars for desserts for the next four dinners. The recipe reminds me of early summer when the fruit appears, and I am grateful to S. Wirth for bringing it to my attention, the original poster, and the person who added it to the treasure trove of recipes here. I replace the flour with white whole wheat and reduce the sugar to 1/2 cup. I use whatever homemade jam that I have on hand.

The black raspberry jam is from a batch I canned nearly two years ago. I didn’t get to can much last year due to the lengthy home renovation, but so far this year the weather is promising for a good crop on our terrace and in our woodlands—as long as we don’t get late freezes.

• This reply was modified 4 years ago by BakerAunt.