FRENCH FANTAN ROLLS
1 cup milk, scalded
1/2 cup butter or margarine
1/2 cup sugar (use 1/4 cup if you'd like)
1 tsp salt
2 tbls active dry yeast
1/4 cup water (105 to 115-degrees -- use thermometer)
4 large eggs, beaten
1/2 tsp imitation butter extract (do not omit!)
1/8 tsp lemon extract (optional)
6 cups bread flour (approximately)
1/4 cup butter, melted (optional)
Combine the milk, 1/2 cup of butter, sugar and salt in a saucepan. Heat
until butter melts; cool until temperature is between 105 and
115-degrees. It's very important that you use a thermometer. If the
mixture is too hot it'll kill the yeast, if it's not hot enough it won't
activate the yeast.
Dissolve the yeast in the water in a large bowl (or use a Kitchenaid
mixer with a dough hook). Stir in the milk mixture, eggs, lemon extract
and imitation butter extract. Gradually stir in the flour to make a
soft dough (I added about 5 cups all at once and then sprinkled in
enough flour until the dough Turn dough out onto a floured surface and
knead until smooth and elastic (or use your KA mixer), about 5 minutes.
The dough will be VERY soft...don't add too much flour.
Place dough in a well-greased bowl, turning to grease the top. Cover
and let rise in a warm place free from drafts, 1 hour or until double in
bulk. (Watch closely, it usually doubles in no time at all).
Punch dough down and divide in half. Turn dough out onto a lightly
floured board. Now, you can either make Fantan rolls out of this (a
little tricky) or you can make any shape roll you'd like. Roll 3 round
walnut-size balls and put them into your muffin tins or whatever you'd
like. If you'd like directions for making the fan-shaped rolls, let me
know and I'll post it--they're a bit of work, so I never make them. Be
sure to use LARGE muffin cups because this recipe makes HUGE rolls.
Brush on additional butter if you'd like.
Cover and let rise in a warm place free from drafts for 30 minutes.
Bake in a preheated 425-degree oven for 10-12 minutes.
From: email@example.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))