Recipe - French Fantan Rolls

1 cup Milk, scalded
One half cup Shortening (butter is best)
One half cup Sugar (or One fourth c)
1 teaspoon Salt
2 pack Dry yeast
One fourth cup Warm water (105115)
4 Eggs, beaten
One half teaspoon Imitation butter extract
(only if you don't use
butter)
One half teaspoon Lemon extract
6 cup All purpose flour
One fourth cup Melted butter

Combine milk, shortening, sugar and salt stir until shortening melts. Cool
to 105115. Dissolve yeast in warm water in a large mixing bowl. Stir in
milk mixture, eggs and flavorings.
Gradually stir in flour to make a soft dough. Turn dough out onto a
floured surface and knead until smooth and elastic about 5 min. Place in a
well greased bowl, turning to greast top.
Cover and let rise in a warm place free from drafts, 1 hr. or until
doubled 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. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over top
of each. Cut each rectangle into 6 1" strips. Stack 6 strips of dough,
butter side up on top of one another. Cut each stack into 12 pieces about
1" wide. Place in well buttered muffin cups sideways.
(cut side down) Cover and let rise in a warm place free from drafts for 30
min. Bake at 425 for 1012 minutes.

Makes 48 rolls.

These were originally posted by BARBARA and are really great. I nominate
them for the hall of fame !!!

From Southern Living Annual Recipes 1980.

Food & Wine RT [*] Category 1, Topic 18 Message 23 Sat Jun 13, 1992
D.ADAMS44 [DAVID] (Forwarded)

MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
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