Pipette, meat sauce and a fan roll

Sometimes a good ole bowl of pasta with a homemade lite meat sauce is the best thing to eat on a cold winter's night.

Pair that up with a batch of homemade Fan Rolls (or pull-aparts) and you have a very nice, not so heavy, meal.

I think we will try to head out tomorrow and get my Dad's stuff done. This way I can come back north and have the New Year's dinner with my brother-in-law and wife.

Buttermilk Pull-Aparts
1/2 cup warm water (105-115F)
4 1/2 teaspoons active dry yeast
3/4 cup warm buttermilk (105-115F)
1/3 cup butter or butter spread, melted
1/4 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
4 cups AP flour + more if needed
1 egg, beaten
Place water in bowl of mixer or into a large warmed bowl.
Sprinkle in yeast; stir until dissolved. Add warm buttermilk, 1/3 cup melted butter, sugar, salt and 1 1 /2 cups flour; blend well.
Stir in egg and enough remaining flour to make a stiff dough. Place in greased bowl; turn to grease top. Cover with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down.
Divide the dough into 3 portions. I freeze 2 of them.


Roll the dough into a 17x6" rectangle and cut that into 6 slices.
I brush each slice with melted butter and cut each of them into 6 pieces.
I stack all 6 squares on top of each other and place them into a muffin tin, slices facing up in the muffin tins.
Each rectangle yields 6 rolls.
Bake 350F for 20 minutes, remove.


See you all in a few days.