Fan Tan Roll - Glossary Term

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A type of roll characterized by its fan shape that originated in New England. There are various recipes for this unique shape: some call for five pieces of dough to construct the fan and others call for seven. The yeasted dough of all-purpose or bread flour is enriched with butter and eggs. Baking soda and buttermilk are also added, which is why Fan Tans are also referred to as Yankee buttermilk rolls. Fan Tans are delicious when served warm form the oven and are lightly oiled or buttered.