Buttery Fan Tan Rolls

Hot out of the oven

Ingredients:

• 4-1/2 to 5-1/2 cups white all purpose flour
• ½ cup of Vital Gluten Flour
• ¼ cup sugar
• 1  tsp salt
• 2-1/4 tsp SAF Red Label yeast
• 1-1/2 cups warm water (105°F)
• 2 TBS 2% milk
• ½ cup butter
• 2 large eggs, room temp

  Directions:           

• Combine ½ C of  warm water at (approx 90°F), the sugar and yeast together in a separate bowl for 10 minutes to activate or proof the yeast (it will appear foamy). 
• While the yeast is proofing in a small sauce pan heat the remaining water to 105°F.
• In your large mixer bowl with large wooden or stainless steel spoon lightly mix together  the vital gluten flour, 1 egg, 1/4 cup of melted cooled butter, 2 cups of the all purpose flour and the heated water. 
• Add proofed yeast, lighted mix together and set aside for 15 minuted to sponge (activating the gluten).
• Add salt to the remaining flour in a separate bowl and set aside.
• Using bread hook attachment on your mixer on speed 2, slowly add remaining flour salt mixture a cup at a time until dough pulls cleanly away from sides of bowl a total of 6 minutes (do not over knead). SPRAY large bowl with no-stick cooking spray.  Place dough in prepared bowl; cover loosely with plastic wrap or cloth towel. Let rise in warm place (80° to 85°F) until light and doubled in size, 35 to 45 minutes.
•  While this is rising use 1/8 cup of the remaining softened butter to grease 36 regular sized muffin cups; set aside.
• In a separate bowl beat together the milk and remaining egg (closer to when the bread is done with the first rise so it's not sitting our too long.
• After first rise is completed punch down dough to remove air bubles and turn out dough onto lightly floured surface.
• Roll out the dough to a 25" square brush with the rmaining 1/8 cup of softened butter.
• Then brush with 1/2 of the egg/milk mixture.
• With a sharp knife cut dough into 12 equal long strips, then cut each strip crosswise in half.
• Stack 4 strips on top of each other and cut into 1-1/4" strips. 
• Repeat the process with the remaining strips.
• Place each rolls (should be four sections 1-1/4" long pieces) into greased muffin cups.
• Brush with remaining egg/milk mixture, cover loosely with plastic wrap.
• Place in a warm, draft free place to rise until doubled in size (I use the top of my oven).
• Heat oven to 350°F and bake the rolls 20-25 minutes, or until golden brown.
• Remove from oven and cool on wire racks.

Cook Temp:  350°F    

     Cook Time: 20-25 Serve warm or cool.

     Serve With: Soups, salads, roasts, ham. Compliments most main dishes.

     Notes: To make dough a day ahead, after first rise time, punch down dough, cover and refrigerate dough overnight. Shape dough as directed in recipe; let rise a second time until light and doubled in size. 

     Yields: 3 Dozen Rolls