Poppy Seed Fan Tans
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (105° To 115°)|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Sugar||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Bread flour||5 1⁄2 Cup (88 tbs), divided|
|Bread flour||3 Tablespoon, divided|
|Butter flavored vegetable cooking spray||1 Tablespoon|
|Poppy seeds||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
Combine first 3 ingredients in a 1-cup liquid measuring cup; let stand 5 minutes.
Combine milk, margarine, 1/4 cup plus 1 tablespoon sugar, and salt in a saucepan; cook over medium heat, stirring constantly, until margarine melts.
Combine yeast mixture, milk mixture, 2 cups flour, and egg; beat at medium speed of an electric mixer until well blended.
Gradually stir in enough of the remaining 3 1/2 cups flour to make a soft dough.
Sprinkle 1 tablespoon plus 2 teaspoons flour over work surface.
Turn dough out onto surface, and knead until smooth and elastic (about 8 minutes).
Place in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in bulk.
Punch dough down; cover and let rest 5 minutes.
Sprinkle 1 teaspoon flour over work surface.
Divide dough into 4 portions.
Roll 1 portion to an 18x11-inch rectangle.
Coat rectangle with cooking spray; sprinkle with 1 teaspoon poppy seeds.
Using a sharp knife, cut rectangle into 12 crosswise strips.
Repeat with remaining flour, dough, and poppy seeds, creating 4 stacks of strips.
Using a sharp knife, cut each stack crosswise into 9 equal pieces.
Place, cut side up, in muffin pans coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Bake at 375° for 14 to 15 minutes or until lightly browned.