fantail rolls with olive oil

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adapted from; which was based on Gourmet recipe.

recipe halved as double batch was too much for me as i was hand kneading. and i used flavored oil that i had on hand so took out the chives. and i didn't have yogurt so used part cream and lemon juice. used all all-purpose, swapping out the bread flour, as my all-purpose tends to be on the high-end of the protein scale.

yields: 1 dozen rolls
2 tsp active dry yeast
3/8 c (12 tbsp) warm water (warm to the touch, but not hot)
1 tbsp sugar
3 1/2 c (15 3/4 oz) all-purpose flour, plus more for kneading
1 3/4 tsp salt
1/2 c heavy cream
2 tbsp lemon juice
1/4 c + 2 tbsp olive oil, flavored with steeped herbs
special equipment
12-cup muffin tins
1. whisk together the yeast, warm water and sugar. let it stand until the mixture looks foamy and bubbled up on top - about 5 minutes. (if the mixture doesn't foam, start over with new yeast.)
2. stir the flour, salt, cream and lemon juice into the yeast mixture with a wooden spoon just until a soft dough forms.  turn the dough out onto the floured counter and knead for about 10 minutes just until it attains the windowpane effect and is elastic and smooth.
3. add olive oil and knead until mixed and smooth.
4. form dough into a ball and coat lightly with olive oil. turn it over in the bowl and cover the bowl with a towel. let rise until doubled - 1 1/2 to 2 hours.
5. oil the wells of two muffin tins lightly with olive oil and have them ready.
6. forming the rolls
1.  punch down the dough then separate it into four equal pieces with a sharp bench scraper.
2.  keep the rest of the dough covered with a towel, while you roll out one of the pieces into a long, thin rectangle (about 12 inches by 18 inches).
3.  brush the dough lightly with olive oil.
4.  cut the dough crossways into 12 equal strips.
5.  stack the strips, oiled side up, into a tall stack. (it is helpful to prop the stack against the rolling pin while doing this!) cut the stack into 6 pieces.
6.  turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup. separate the layers slightly so they fan outward. repeat with the rest of the dough.
7. cover the muffin tin with a kitchen towel and let the rolls rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.
8. preheat oven to 350°F. bake the rolls until barely golden brown, 18 to 20 minutes. let cool for at least 10 minutes before serving.
tend to find that kneading with oil included in the dough by hand makes it rather difficult building up the gluten so have kneaded without to get the gluten developed and then added the oil in afterward.
Dish   BreadCooking Method   Baked
Main Ingredient   Rice/GrainsStyle   Potlucks/Buffet
Prep Time   15 to 30 minutesCooking Time   more than 2 hours
Features   Vegetarian

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