What are you Baking the week of April 5, 2020?

[Mike Nolan]

I got out a boxed brownie mix to make today.

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[chocomouse]

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!

[Joan Simpson]

We use to get these rolls in brown and serve rolls,loved them.Chocomouse yours sounds good.

[Italiancook]

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?

[Mike Nolan]

I've seen some recipes for this as well, with as many as 6 layers per roll.

[BakerAunt]

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....

[chocomouse]

ItalianCook, these were soft on the inside, but crisp on some of the outside. The "fans" separated at the top, above the muffin tin, and those were more crisp. I baked the first batch 20 minutes and the second batch for 25, but 23 minutes would be good, I think. This dough rose a LOT, and quickly; I would not use the same dough recipe again for this style roll, but would use a lean dough. If you are a "fussy" baker, and want everything to look perfect (that's me, usually) shaping these will be frustrating for you - you have to let go of the perfectionist model. I won't use a t-square when rolling and cutting my dough! (no offense, Mike!) I imagine these would be really good with a cinnamon-sugar filling, sprinkled with candied orange peel, or ...

BakerAunt, those were the days! Everything was betta with more buttah! I may try a little parmesan on my next batch.

[Mike Nolan]

When it comes to baking, any method that works is a good one. I'm an engineer by training, I tend towards precision when possible.

[Italiancook]

Thanks, chocomouse, for the description. I won't make the fan rolls, since I don't like crispiness on rolls. Crispy crust on bread if great, but I want my dinner rolls to be soft. But they do sound interesting to make.

[Italiancook]

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

[RiversideLen]

I made my bun recipe into a braided loaf. I thought I'd be fancy with it and put bagel topping on one of the three ropes. Since the loaf takes longer to bake than the buns, the topping got a little dark. I probably won't use the topping on a loaf again. Got good oven spring on it.

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[Mike Nolan]

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[BakerAunt]

Len--It's the garlic in the topping that burns. It can even be an issue on the buns. You could probably put together your own seed topping without the garlic.

[BakerAunt]

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, 7 months ago by BakerAunt.

[Mike Nolan]

We've pretty much given up on our black raspberries, they've been crowded out by other vegetation. I'm putting in 6 more elderberry plants this spring to take the place of some dogwoods we lost a few years ago along the east side of the house.

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