My mom loved making these little fan rolls and lately I've been making them instead of Zwieback.
They are simple and your company will ask you how you did it.
It makes two dozen which is perfect for most dinner meals.
Once baked, they freeze really well to serve just thaw and reheat briefly.
- 2 cups warm water
- 1 heaping tablespoon dry yeast (or use instant and add it to 2 cups of the flour instead)
- 2 tablespoons honey
- 1 egg
- 1 teaspoon salt
- 1/4 cup melted lard (you can use any fat you want. ..my mom always used lard. It makes for a moist roll)
- 4 - 5 cups flour (you can substitute half whole wheat flour)
- several tablespoons melted butter for spreading over dough
- Mix together the warm water and honey and add the yeast unless you are using instant which you will add later. Let the yeast sit in the warm liquid about 5 minutes.
- Add in the egg, salt and melted lard and beat together well.
- Add 2 cups of flour and then another two cups of flour (this two cups would include the instant yeast).
- Add additional flour to make the dough manageable. Knead 8 - 10 minutes until smooth.
- If you use a kitchen machine, allow the dough to knead on slow until it comes away from the bowl.
- Cover the dough in a large bowl and allow to rise for an hour.
- Roll the dough into a large rectangle about 1/4 inch thick.
- Spread melted butter over the dough and cut into 12 fairly even slices.
- Using half the slices, lay one slice over the other and repeat with the remaining dough so that you have two stacks of dough.
- Cut each stack into 12 pieces and lay them cut side up into greased muffin tins.
- Allow to rise until double and then bake in a 375 oven for about 15 minutes or until golden brown.