Fantail Rolls

These are our standard white rolls for the restaurant. They are crisp and yet soft and break into segments good for scooping up sauces. They were originally called New England buttermilk rolls and came from a cookbook I bought 20 years ago, never having made bread before and desperate to find something not too difficult. But the recipe has moved and mutated over the years.

First buttermilk became awkward to find, so we used a mixture of skimmed milk and cream of tartar instead, then