BUTTERY FANTAN ROLLS

1 pkg active dry yeast
1 1/2 cups warm water (110 to 115 degrees F)
1/4 cup sugar
5 to 5 1/2 cups unsifted all-purpose flour
1/2 cup (1 stick) butter, softened
2 large eggs
1 tsp salt
2 tbsp milk

In large bowl, sprinkle yeast over 1/2 cup warm water. Stir in sugar and let mixture stand until foamy-about 5 minutes.

With wooden spoon, beat 4 1/2 cups flour, the remaining 1 cup warm water, 4 tablespoons (1/2 stick) butter, 1 egg, and the salt into the yeast mixture until smooth. Stir in enough additiona1 flour to make a manageable dough.

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

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-50 to 60 minutes.

Meanwhile, in small bowl, beat remaining egg and the milk to make egg wash.

When dough has doubled, melt remaining 4 tablespoons butter. Brush 36 (1 1/2-inch) muffin-pan cups with 2 tablespoons of the melted butter.

With floured rolling pin, roll out dough into a 15-inch square. Brush top with remaining melted butter and then brush with some of egg wash. Cut dough into twelve 1 1/4-inch strips. Cut each dough strip in half crosswise. Stack 4 strips dough on top of one another and cut into 1 1/4-inch-square pieces to make fantan rolls. Repeat with remaining strips of dough.

Place rolls, with a 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.

Preheat oven to 350 degrees F. Brush tops of rolls with remaining egg wash.

Bake rolls 25 minutes or until golden brown. Cool fantan rolls completely on wire rack; store in airtight container up to two days.

TO MAKE AHEAD:
Fantan rolls can be frozen, tightly wrapped, for several weeks. To reheat, defrost rolls; heat oven to 400 degrees F. Sprinkle rolls with a little water, wrap in aluminum foil, and heat in oven 5 to 10 minutes.

Makes 36 rolls
Source: Country Living magazine, June 1990