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Fan-Tan Dinner Rolls

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Ingredients:
3 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
3 tablespoons granulated sugar
4 tablespoons (1/2 stick/2 oz/56g) butter or margarine
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup potato flour OR 1/2 cup potato flakes
1 1/8 to 1 1/3 cups lukewarm water* (see note)

*Note:
Use the lesser amount in summer, the greater amount in winter, and something in between the rest of the time.

Instructions:
Combine all of the ingredients, and mix and knead them together by hand, mixer or bread machine until you've made a soft, smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).

Transfer the dough to a lightly greased work surface. Roll dough into a 16-inch square. Cut the square in half, and cut each piece crosswise into 2-inch wide strips. Butter each strip, then cut each strip into four 2-inch squares. Stack four squares on top of each other and place them on edge into a greased muffin pan.

After shaping, let rolls rise until puffy and almost double in size. Preheat oven to 350 degrees F (180 C). Bake for 15-18 minutes, until golden brown with an internal temperature of 190 degrees F (87 C). Finished rolls can be brushed with butter to form a delicious soft crust, or lightly dusted with flour if you prefer.

Source: King Arthur Flour
Date: November 28, 2004

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Reviewer: inge pedersen
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