makes 9 rolls
- 1/2 ounce fresh yeast
- 5 tbs buttermilk, room temperature
- 2 tsp sugar
- 5 tbs milk
- 5 tbs butter
- 3 1/4 cups all-purpose flour
- 1 tsp salt
- 1 egg, lightly beaten
- grease 1 or 2 muffin pan with 3 inch cups, 9 cups total.
- mix the yeast with the buttermilk and sugar and let stand for 15 minutes
- in a sauce pan, heat the milk with 3 tbs of the butter until the butter is melted, cool until lukewarm
- sift the flour and salt together into a large bowl. add the yeast mixture, milk mixture and egg, mix into a soft dough.
- move the dough to a lightly floured surface and knead for 8 minutes, until smooth and elastic.
- place the dough in a lightly oiled bowl, cover with plastic wrap and let rise for about 1 hour, until doubled in size.
- turn the dough onto a lightly floured surface, punch down and knead until smooth and elastic. Roll into an oblong sheet about 1/4 inch thick. melt the remaining butter and brush over the dough sheet.
- cut the dough sheet lengthwise into 5 equal strips, stack on top of each other and cut across into 9 equal 2-inch strips
- pinch one side of each layered strip together, then place pinched side down into a prepared muffin cup. cover with plastic wrap and let rise for 30-40 minutes or until the fantans have almost doubled size. meanwhile, preheat the oven to 400 F.
- Bake for 20 minutes or until golden, turn out onto a wire rack to cool
