Fantan Dinner Rolls
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Fantan Dinner Roll
Photography by Yvonne Duivenvoorden
This recipe makes 20 rolls servings
Nutritional Info |
|
|---|---|
| Per roll: about | - |
| cal | 153 |
| pro | 4 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 30 mg |
| sodium | 150 mg |
| potassium | 66 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 5 |
| folate | 32 |
As these rolls bake, they fan out into buttery layers to pull apart when eating.
Ingredients
- Whole Wheat or Soft Dinner Roll Dough
- 2 tbsp butter, softened
- 1 egg yolk
Preparation
Punch down dough; divide in half. On lightly floured surface, roll one half into 16- x 10-inch (40 x 25 cm) rectangle. Brush with half of the butter. Cut into forty 2-inch (5 cm) squares. Place, butter side up, in 10 stacks of 4 squares each. Place, cut side up, in 10 greased muffin cups, fanning out. Repeat with remaining dough. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Source : Canadian Living Magazine: December 2009
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