1/2 cup warm water (105Âº to 115ÂºF)
2 packages Fleischmann’sÂ® Active Dry Yeast
3/4 cup warm milk (105Âº to 115ÂºF)
2/3 cup butter or margarine, softened
1/4 cup sugar
1 1/2 teaspoons salt
4 cups all-purpose flour (4 to 4 1/2 cups)
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, 1/3 cup butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in egg and enough remaining flour to make stiff dough. Place in greased bowl; turn to grease top. Cover with plastic wrap and refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide into three equal pieces. Roll each piece to 12- Ã— 7-inch rectangle. Melt remaining 1/3 cup butter; brush on dough.
With sharp knife, cut each rectangle into 6 equal crosswise strips. Place strips on top of one another to make three stacks of dough strips. With sharp knife, cut each stack of strips crosswise into six equal pieces, making 18 fan tans. Place, cut side up, into 18 greased 2 1/2-inch muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375ÂºF for 20 minutes or until done. Makes 1 1/2 dozen rolls. Remove rolls from muffin pan cups; cool on wire racks.
Notes: HERB FAN TANS: Prepare dough and roll to rectangles as directed. After melting butter, stir in 2 teaspoons Italian herb seasoning and 1/2 teaspoon onion powder. Brush on dough, shape, rise and bake as directed.