FANTAN DINNER ROLLS

HANDS-ON TIME 15 minutes
TOTAL TIME 2¾ hours
MAKES 20 rolls

INGREDIENTS

• 1 batch Whole Wheat or Soft Dinner Roll Dough (page 310)
• 2 tbsp butter, softened
• 1 egg yolk

DIRECTIONS

1. Punch down dough; divide in half.
2. On lightly floured surface, roll one half into 16- x 10-inch (40 x 25 cm) rectangle.
3. Brush with half of the butter.
4. Cut into forty 2-inch (5 cm) squares.
5. Place, butter side up, in 10 stacks of 4 squares each.
6. Place, cut side up, in 10 greased muffin cups, fanning out.
7. Repeat with remaining dough and butter.
8. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour.
9. Whisk egg yolk with 2 tsp water; brush over rolls.
10. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes.
11. Let cool in pan on rack for 10 minutes; transfer to rack and let cool.

NUTRITIONAL INFORMATION, PER ROLL

• About 153 cal, 4 g pro, 5 g total fat (3 g sat. fat), 24 g carb, 1 g fibre, 30 mg chol, 150 mg sodium, 66 mg potassium.
• % RDI: 2% calcium, 10% iron, 5% vit A, 32% folate