Buttery fantan rolls - country cooking

36 rolls

Ingredients

Quantity Ingredient
1 pack Active dry yeast
1½ cup Warm water (110'F to 115'F)
¼ cup Sugar
5 To 5 1/2 C unsifted all purpose flour
½ cup (1 stick) butter, softened
2 larges Eggs
1 teaspoon Salt
2 tablespoons Milk

Directions

1. In large bowl, sprinkle yeast into C warm water. Stir in sugar and let mixture stand until foamy-about 5 minutes.

2. With wooden spoon, beat 4½ C flour, the remaining 1 C warm water, ¼ C (½ stick) butter, 1 egg, and the salt into yeast mixture until smooth. Stir in enough additional flour to make a manageable dough.

3. Turn dough out onto lightly floured surface. Knead it, adding more of the remaining flour if necessary, until dough is smooth and elastic-about 8 to 10 minutes.

4. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place, away from drafts, until double in size-about 1 flour. Meanwhile, in small bowl, beat remaining egg and the milk to make an egg wash.

5. When dough has doubled, melt remaining ¼ C butter. Brush thirty-six 1 ½-inch muffin-pan cups with 2 tablespoons melted butter.

6. With floured rolling pin, roll out dough into a 15-inch square.

Brush top with remaining melted butter and then brush with some egg wash. Cut dough into twelve 1 ¼-inch strips. Cut each dough strip crosswise in half. Stack 4 half-strips of dough on top of one another and cut across into 1 ¼-inch pieces to make 6 fantan rolls. Repeat with remaining strips of dough. 7. Place fantan roils, with cut edge up, in prepared muffin-pan cups.

Cover with clean cloth; let rolls rise, away from drafts, until double in size-35 to 45 minutes.

8. Heat oven to 350'F. Brush tops of rolls with remaining egg wash; bake 25 minutes or until golden brown. Cool rolls on wire rack until warm, then serve.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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