Cinnamon Fantan Buns
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||3 Cup (48 tbs)|
|Melted butter||2 Tablespoon|
|Chopped california walnuts||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Combine milk, 1/4 cup sugar, shortening, and salt; stir.
Cool to lukewarm.
Add 1 cup flour; mix well.
Stir in softened yeast and egg; beat well.
Add 2 cups flour (or enough to make a soft dough).
Cover; let rest 10 minutes.
Turn out on a lightly floured surface and knead till smooth and satiny (about 8 minutes.) Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in a warm place till double (about 1 1/2 hours).
On a lightly floured surface, form in a ball.
Cover and let rest 10 minutes.
Roll out in 20x10-inch rectangle.
Brush with 2 tablespoons melted butter or margarine.
Combine chopped walnuts, 1/2 CUP sugar, and the cinnamon; sprinkle over dough.
Roll up, starting at long side.
Cut in eight 2 1/2-inch lengths.
Without cutting all the way through, snip each in thirds.
Place on greased baking sheet; spread thirds to form fan.
Cover; let rise till almost double (about 25 minutes).
Bake in moderate oven (350°) for 12 to 15 minutes or till done.