Recipe: Fan Tans (rolls using make-ahead Applesauce Yeast Bread Dough)

FAN TANS

Prepare 1/2 recipe of Applesauce Yeast Bread Dough (recipe follows).

Divide dough in 2 equal pieces. Roll each piece into a 9x11-inch rectangle.

Starting with longer side cut into 7 equal strips each about 1 1/2-inches wide. Pile these on top of one another. Cut this stack into 6 equal pieces about 1 1/2-inches. Repeat with second piece of dough.

Place pieces cut-side down in 12 greased muffin pans. Cover and let rise in a warm place until double in bulk, about 1 hour.

Bake at 375 degrees F for 25 minutes or until golden brown.

Makes 1 dozen rolls

APPLESAUCE YEAST BREAD DOUGH

2 pkg yeast
1/4 cup warm (not hot) water
1 cup warm (not hot) applesauce
1 cup butter, softened
2 eggs, beaten
1/4 cup sugar
1 tsp ground cardamom
2 tsp grated lemon rind
4 1/2 cups all-purpose flour, sifted

Dissolve yeast in warm water.

Combine applesauce, butter, eggs, sugar, salt, cardamom, and dissolved yeast. Add lemon rind and flour. Beat until smooth, about 1 minute. Dough will be very soft. Cover with a damp cloth. Place in refrigerator 2 hours or overnight. (Dough may be held refrigerated up to 5 days.)

Source: Newspaper recipe clipping (unknown source)