Fancy Shapes for Yeast Dough - from old blog

This comes from my great-grandmother's 1914 recipes.

Fan-Tans: Press or roll dough out very thin - about 1/8 inch thickness. Butter and cut into strips 1 inch wide. Place 6 or 7 of these strips on top of each other. Cut into 1-1/2 inch sections and place each in greased muffin tin with a long edge down. Let rise double in bulk and bake in hot oven (425 degrees) for 10 - 15 minutes.

Bow-knots: With hands roll dough into a long rope about 3/4 inch in diameter. Cut into six inch strips. Tie with a single knot. For a "rosette" turn ends of single knot to center. Allow to rise double in bulk and bake in a hot oven (425 degrees) for 10 - 15 minutes.

Butterfly rolls: Press or roll dough to 1/4 inch thickness. Cut into strips about 5 inches long and 1-1/2 inches wide. Butter and roll the strip. Press each roll in center with a knife handle or with a finger. Place on greased baking sheet. Allow to rise until light. Bake in a hot oven (425 degrees) for 10 - 15 minutes.

Swedish tea ring: When dough is light, roll into rectangular sheet about 1/2 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll jelly roll fashion and shape into ring. Place on greased baking sheet and cut with scissors at 1 inch intervals almost through ring. Turn each slice slightly on its side. Cover and let rise until doubled. Bake in moderate oven (375 degrees) for 25 - 30 minutes. While warm, frost with confectioner's sugar and sprinkle with chopped nuts.

Rolled cinnamon loaf: When dough is light, roll into rectangular sheet 1/2 inch thick and about 8 inches wide. Brush with melted butter. Mix 3 teaspoon cinnamon with 1 cup sugar and sprinkle thickly over sheet of dough. Roll jelly roll fashion. Cut in half to make 2 loaves. Place in greased bread pans. Let rise until doubled. Brush with milk, sprinkle with sugar and bake in a moderate oven (400 degrees) for 30 - 35 minutes. Yield: 2 loaves.