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~Roll Call: Fan Tans from Basic Roll Dough Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 to 4 c. all-purpose flour
1/4 c. sugar
1/4 c. butter or shortening, softened
1 tsp. salt
1 pkg. regular or quick acting yeast
1/2 c. very warm water (120-130F)
1/2 c. very warm milk (120-130F)
1 egg
Directions:
Directions:
Oven: 400º ~ About 2 dozen
Basic Roll Dough: In a large bowl, mix 2 c. flour, the sugar, butter, salt and yeast. Add water, milk, and egg. Beat on low speed of mixer, 1 minute, scraping down sides of bowl. Continue beating on medium speed, 1 more minute. Stir in enough more flour to make a soft dough. Turn onto lightly floured surface; knead about 5 minutes. Place in greased bowl, turning once to coat top. Cover; let rise until double, about 1 hour. When dent in dough remains after a gentle poke, punch down dough. Shape into favorite dinner rolls; brush with butter. Cover; let rise until double, about 30 minutes. Bake 10 to 15 minutes.
Fan Tans: Use half of the Basic Roll Dough and roll into a (9 X 13-inch) rectangle on a floured surface. Brush with melted butter. Cut crosswise into 6 strips, each about 1 1/2-inches wide; stack strips; cut into 12 pieces, about 1-inch wide. Place cut side down in greased medium muffin cups; cover, let raise and bake as above.
Personal Notes:
Personal Notes:
Betty Crocker's Cookbook, 1950, and the Fleischmann's "Bake-it-easy Yeast Book" were the primer texts for our bread baking education...along with lots of patience and humor from Top Chef Mom! -BAS

 

 

 

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