French Fantan Rolls

Combine milk, shortening, sugar and salt. Stir until shortening melts. Cool to 105-115 degrees F.

Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, eggs and flavorings. Gradually stir in flour to make a soft dough.

Turn dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a well greased bowl, turning to grease top.

Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk (Watch closely, it usually doubles in no time at all).

Punch dough down and divide in half. Turn dough out onto a lightly floured board. Roll each half into a 12" x 6" rectangle. Brush 2 Tb. butter over top of each.

Cut each rectangle into 6 1" strips. Stack 6 strips of dough, butter side up on top of one another. Cut each stack into 12 pieces about 1" wide.

Place in well buttered muffin cups sideways (cut side down) Cover and let rise in a warm place free from drafts for 30 minutes. Bake at 425 degrees F for 10-12 minutes.