Fanned Bread Rolls

It was raining almost every evening here in Mexico City for the last one month. And when it rains, along comes bitter cold. Naturally the nights are cold and no one in my family wants to get up from under the duvets. Then I put the bread in the oven and the aroma of baking bread gradually wafts through the house, forcing the bed huggers to get up.
Ever since I have seen photos of fan bread in flickr, I have been waiting to bake some. I searched my recipe books and got this recipe. I have modified the recipe because the original recipe appeared too sweet to my palate. I have changed it to a savoury roll.
The rolls were really soft and when you pull apart the fan slices, you will amazed at the softness of the bread.
We had it with butter and scrambled eggs. Enjoy.

Fanned Bread Rolls

White flour - 2  to 2 and a half cups

yeast - 1 teaspoon

sugar - 2 teaspoons

milk - 1 cup

salt - 1 teaspoon

cold butter -2 tablespoons

softened butter 2 teaspoons

egg - 1 large

mixed herbs - 1 tablespoon

Warm the milk. Dissolve the yeast and sugar in half a cup of warm milk and keep it aside till frothy.

Sift the flour into a bowl and rub the cold butter into the flour, till it resembles bread crumbs. Make a well in the centre and add the beaten egg , salt and the yeast mixture. Knead well for 10 minutes until the dough is soft.

Lightly grease a bowl and place the dough in it. Keep it in a warm place until doubled in size (about one and a half to two hours ).

Preheat the oven to 180 degrees.

Knock back the dough by punching it down and then roll the dough to a rectangle.

Mix the mixed herbs with the softened butter and spread it over the rectangle.

Cut the rectangle to 6 long strips.

Place the strips one on top of the others and then cut the piled strips to 12 equal pieces.

Place the pieces in a 12 hole muffin tin, cut side up. Leave it to rise, for about 30 minutes.

Bake for 20 minutes or until the rolls are golden brown.