Recipe#8487

Title: French Fantan Rolls

SOAR

      Yield: 24 servings
 
1 c  Milk, scalded                       
4 lg Eggs, beaten
1/2 c  Butter (1 stick)                  
1/2 ts Butter extract (DON'T OMIT!)
1/2 c  Sugar, granulated                 
1/8 ts Lemon extract (optional)
1 ts Salt                                
6 c  Bread flour (approximately)
2 tb Yeast, active, dry (2 pkgs)       
1/4 c  Butter, melted
1/4 c  Water (105- to 115-degrees)    
 
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 1/4 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
   5-1/2 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.