---------- Recipe via Meal-Master (tm) v8.01
       Title: French Fantan Rolls
  Categories: Breads, French
       Yield: 24 servings
       1 c  Milk, scalded                       4 lg Eggs, beaten
 	1/2 c  Butter (1 stick) 		 1/2 ts Butter extract (DON'T
     1/2 c  Sugar, granulated                 1/8 ts Lemon extract (optional)
       1 ts Salt                                6 c  Bread flour (approximately)
       2 tb Yeast, active, dry (2 pkgs)       1/4 c  Butter, melted
     1/4 c  Water (105- to 115-degrees)    
    Combine milk, butter, sugar and salt in a small saucepan.
    Stir until the butter melts. Cool mixture to 105- to
    115-degrees, use a thermometer.
    Dissolve the yeast in 1/4 cup warm water in a large mixing
    bowl. Stir in the milk mixture, eggs, butter extract
    and lemon extract (if used). Gradually stir in enough
    flour to make a soft dough. I usually start out with
    5-1/2 cups and add more until the dough is no longer
    sticky and is soft and silky.
    Turn dough out onto a lightly floured surface; knead
    until smooth and elastic (or let your mixer do the work),
    about 5 minutes.
    Place dough into a large greased bowl, turning to coat
    the top with oil. Cover and let rise in a warm place until
    double in bulk, about 1 hour.
    Punch down dough to get out the air bubbles. NOW, you
    can either make the “fan-shaped” rolls (I don't, they
    take too long) or any shape you'd like. I usually make
    “clover” shaped rolls. If you'd like the “fan-shape”
    directions, let me know and I'll post that later. You can
    make one small lemon sized ball per roll or make 3
    walnut-sized balls per roll (for the cloverleaf rolls).
    Place one ball of dough or 3 walnut-sized balls per roll
    into LARGE greased muffin cups. If you'd like (it’s not
    necessary), roll the balls of dough in the melted butter
    before putting them into the pans.
    Cover and let rise in a warm place to rise for about 30
    minutes or until double in size. The rolls will “balloon”
    in size once you put them into the oven, don't let the
    risen size fool you, they DO get BIG.
    Preheat oven to 425-degrees.
    Bake for 10-12 minutes or until golden brown.
    After the first rising, punch down the dough and divide it
    in half. Turn dough out onto a lightly floured board.
    Roll EACH half into a 12 x 6-inch rectangle. Brush 2
    TBS butter over top of each rectangle. Cut each rectangle
    into six 1-inch strips. Stack 6 strips of dough (or lay
    them side-by-side, it’s easier to me), butter-side up
    on top of one another. Cut each stack into 12 pieces,
    about 1-inch wide. Place stacks of dough into well
    buttered LARGE muffin cups (sideways). Follow rising
    directions in the recipe.