Growing up we always had these pull-apart rolls for Sunday dinner. For years I tried to find them in the stores. Pillsbury came close to a store-bought pull-apart roll but their dough is salty, rubbery and no where near flaky. I finally saw an article about these fan rolls. They are a type of roll characterized by fan rolls that originated in New England. As with anything from 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, mine, call for 5 strips cut into 6 squares. The yeasted dough of all-purpose or bread flour is enriched with butter and eggs. I add buttermilk and then baking soda, which is why these fan rolls are sometimes also referred to as Yankee buttermilk rolls. I adapted my recipe for an overnight refrigerator rise to make it easier for those who do not have the time in one day to let these rise and for those without a KitchenAide or bread machine. Never one to let anything just be...I add layers of flavor with onion & garlic butter but by all means add any infused fat to the recipe. I have made them with sun-dried tomato infused olive oil, lemon zest & garlic infused butter, and if you have dried mushroom powder, mushrooms and garlic infused butter or olive oil (my second fav way to make them). Once you get the technique of making the stacks, you will make them over and over again and your family will love to pull them apart and yes, butter, even more, each layer of roll.

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