Butter Fan Rolls

With the holiday season nearing it's end we are needing rolls a little less, but this recipe is a great one that is extremely simple and should definitely be in all of your dinner party repertoires. It is from a 1950's Better Homes & Gardens recipe book I inherited from my grandmother. 

Most people think it's a lot easier to head over to Costco and buy a bag of rolls, and as easy as that may be, for some odd reason I find sitting in my kitchen (rather than getting in a car during the most crowded times of the year to brave the masses) and mixing the ingredients for these rolls, to be much easier.

• Basic Roll Dough •

1 package active dry yeast

1/4 cup warm water

1 cups milk, scalded

1/4 cup sugar

1/4 cup butter

1 teaspoon salt

3 1/2 cups sifted all-purpose flour

1 egg

• Directions •

- Soften yeast in warm water (about 110º).

- In a saucepan heat milk. Add butter, sugar and salt. Cool to lukewarm.

- In a your mixer bowl add 1 1/2 cups of flour to milk mixture; beat well (use hook attachement).

- Beat in yeast and egg.

- Gradually add remaining flour to form soft dough, beating well.

- Place in greased bowl, turning once to grease surface.

- Cover and let rise until double (1 1/2 to 2 hours).

- Turn out onto lightly floured surface. 

- Let dough rest for about 10 minutes, this will add elasticity and make rolling it out much easier.

- Roll dough to a 27x14-inch rectangle, 1/4 inch thick (use a measuring tape, it will help to be accurate).

- Cut crosswise into 18 1 1/2 inch strips.

- Brush with melted butter.

- Stack 6 strips; cut in 9 portions.

- Place most recently cut side down in greased muffin pan.

- Let shaped rolls rise until doubled in size (30-45 minutes).

- Bake on 400º for 12-15 minutes (watch carefully, each oven is different).

This recipe makes two dozen rolls. I doubled it to have enough for my large party. 

Happy baking!