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Fan-Tan Dinner Rolls

in Diana's Recipe Book

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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)

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

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


Reviewer: inge pedersen

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