French fantan rolls

24 servings

Ingredients

Quantity Ingredient
1 cup Milk, scalded
½ cup Butter (1 stick)
½ cup Sugar, granulated
1 teaspoon Salt
2 tablespoons Yeast, active, dry (2 pkgs)
¼ cup Water (105- to 115-degrees)
4 larges Eggs, beaten
½ teaspoon Butter extract (DON'T OMIT!)
⅛ teaspoon Lemon extract (optional)
6 cups Bread flour (approximately)
¼ cup Butter, melted

Directions

Combine milk, butter, sugar and salt in a small saucepan.

Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a thermometer.

Dissolve the yeast in ¼ cup warm water in a large mixing bowl.

Stir in the milk mixture, eggs, butter extract and lemon extract (if used). Gradually stir in enough flour to make a soft dough. I usually start out with 5-½ cups and add more until the dough is no longer sticky and is soft and silky.

Turn dough out onto a lightly floured surface; knead until smooth and elastic (or let your mixer do the work), about 5 minutes.

Place dough into a large greased bowl, turning to coat the top with oil. Cover and let rise in a warm place until double in bulk, about 1 hour.

Punch down dough to get out the air bubbles. NOW, you can either make the "fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I usually make "clover" shaped rolls. If you'd like the "fan-shape" directions, let me know and I'll post that later. You can make one small lemon sized ball per roll or make 3 walnut-sized balls per roll (for the cloverleaf rolls).

Place one ball of dough or 3 walnut-sized balls per roll into LARGE greased muffin cups. If you'd like (it's not necessary), roll the balls of dough in the melted butter before putting them into the pans.

Cover and let rise in a warm place to rise for about 30 minutes or until double in size. The rolls will "balloon" in size once you put them into the oven, don't let the risen size fool you, they DO get BIG.

Preheat oven to 425-degrees.

Bake for 10-12 minutes or until golden brown.

After the first rising, punch down the dough and divide it in half.

Turn dough out onto a lightly floured board.

Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top of each rectangle. Cut each rectangle into six 1-inch strips.

Stack 6 strips of dough (or lay them side-by-side, it's easier to me), butter-side up on top of one another. Cut each stack into 12 pieces, about 1-inch wide. Place stacks of dough into well buttered LARGE muffin cups (sideways). Follow rising directions in the recipe.

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