Soft Yogurt Dinner Rolls (Fantan-Style, Bread Machine Dough)
Sneak Peek: Turn homemade (or store-bought) yogurt into soft, pull-apart fantan rolls with the help of your bread machine’s DOUGH cycle. You’ll have fresh-baked rolls in about 3-3½ hours.
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My husband grew up on those “Brown and Serve” rolls that showed up at every holiday table, and these homemade fantans hit the same nostalgic note—but with a fresher, richer bite. The yogurt adds gentle tang and moisture, keeping the rolls soft long after they leave the oven.
If you make yogurt at home, this is a fun way to use up a little extra. If you don’t, store-bought works just fine. Shape the dough into fans, let them puff, and watch them bake into warm, buttery layers that practically beg for a pat of butter.
How I Use a Bread Machine for Better Bread
I use my bread machine (this is the model I use) to mix and knead the dough using the DOUGH cycle, then shape it by hand and bake it in a conventional oven. This approach takes advantage of the machine’s consistent kneading while giving me full control over shaping, rising, and baking—especially important for rolls, pizza, and other swirled and shaped breads.
My free Bread Machine Crash Course explains this approach in more detail.
Ingredients & Substitutions
WATER: Cool tap water works best.
SUGAR: Granulated sugar or mild honey for subtle sweetness.
YOGURT: Plain yogurt or buttermilk. Thin Greek yogurt with milk or whey, if needed.
SALT: Table or sea salt. Add ¼ teaspoon extra if using kosher salt.
BUTTER: Unsalted or salted, chopped into small pieces. No need to soften.
FLOUR: All-purpose or bread flour. Weigh for accuracy.
YEAST: Instant or bread machine yeast. Add ¼ teaspoon extra if using active dry.
How To Make Soft Yogurt Rolls:
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Soft Yogurt Dinner Rolls (Fantan-Style, Bread Machine Dough)
Video
Ingredients
- ⅓ cup (76 g) water, cool
- 1 tablespoon (21 g) mild honey or sugar
- ¾ cup (170 g) plain yogurt or buttermilk
- 1-1/2 teaspoons table or sea salt
- 4 tablespoons (56 g) butter, chopped
- 3 cups (360 g) unbleached all-purpose or bread flour
- 2 teaspoons bread machine or instant yeast
Instructions
- Prepare the Dough: Place 1/3 cup (76 g) water, cool, 1 tablespoon (21 g) mild honey or sugar, 3/4 cup (170 g) plain yogurt or buttermilk, 1-1/2 teaspoons table or sea salt, 4 tablespoons (56 g) butter, chopped, 3 cups (360 g) unbleached all-purpose or bread flour, and 2 teaspoons bread machine or instant yeast into the pan of a bread machine in the order given. Select the DOUGH cycle and press START.
- Check the Dough as it Kneads: Open the lid after 1 minute to ensure the paddles are engaged and the dough is clumping. Check again after 15–18 minutes—. The dough should stick to the sides, then pull away cleanly. At the end of the dough cycle, the dough should be doubled in size. If it has not doubled, leave it in the bread machine until it does before proceeding.
- Shape the Dough: Remove the dough from the pan and divide it in half. Form each half into two smooth, round balls and let them rest (covered) for 5 minutes.Roll out each dough ball on a lightly floured surface with a rolling pin into a 10-inch square. Keep the remaining dough ball covered while you work. Cut it into four equal strips. A pizza cutter works well for this. Stack strips, buttered sides up, and cut crosswise into six equal pieces. (See pictures in the post if you're confused.)Turn each layered section on its side and lay it into a muffin cup. Repeat the same steps with the other ball of dough.
- Let it Rise: Cover rolls with a kitchen towel or clear cellophane and let them rise in a draft-free place at warm room temperature until doubled and dough fills cups. It usually takes 30-45 minutes.
- Bake the Bread: Bake rolls at 375˚F (190˚C) until golden brown for 20-25 minutes. Brush tops with melted butter, if desired.
Notes
- Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
- Baked: Double-wrap and freeze up to one month. Reheat gently.
- Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
- By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
These yogurt rolls are a fun and satisfying project, whether for holidays or everyday meals. Skip the butter between layers to keep the rolls intact, but don’t skimp on the post-bake butter glaze. Adjust cutting sizes based on your muffin pan, and enjoy these deliciously tender rolls that will wow your family and guests!
— Paula, Home Economist
Homemade Food Worth Sharing
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Email me: Paula at saladinajar.com — photos help!
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Premaking the dough worked perfectly! I forgot to snag a photo of the refrigerated dough, but here are the rolls prerise, then almost full rise, then baked! I did half w butter between the slices, and half without. There are a couple missing cause my teenager grabbed before I snapped the pic. Either way they were delicious, thank you again for all the recipes! I have thoroughly enjoyed making different types of rolls and loaves with them, and my family loves them all!
Good deal, Tia! Sounds like the rolls were a hit. I’m sure you would agree that homemade bread is a good way to fill up those teenagers for not a lot of $$.
Hi again Paula
I am going to try these for Thanksgiving in a couple days, I would love to get a jump start today or tomorrow, is this a possibility with this recipe?
How far could I get before baking and how do I preserve the freshness until then? Love your recipes!!!
Those last three words made my day.
I added instructions for getting a head start on these rolls to the post. So if you pop over there now, you should see them. Thanks for inspiring me to add that. Can’t wait to hear how they turn out. I love to see pictures–but with the craziness of Thanksgiving, that’s asking a lot. Hope they make you the star of the show.
@Paula,
You rock! Thanks so much for getting back to me!
And I will take pics, it’s just the 4 of us, so plenty of time!
My family loved it.
Love hearing this!!
Hi Paula,
Like you, I use my bread machine to make my dough, even my sourdough bread dough. I’ve worn out 3-4 of them in the last few years. 🙂 I have 2 standbys out in the garage in case of an emergency. Plus one in the attic. LOL.
I use a fast acting, excellent sourdough starter that I made from a few backyard grapes. Since the ingredients in one of my sourdough recipes is close to your Fantan recipe, I’ll try them as sourdough fantans by substituting the yogurt and yeast with starter which means I’ll also have to add a bit less flour and more water. My starter is fast and should double the dough in a couple hours, according to ambient air temperature.
I have one question about your recipe. It calls for 6 Tablespoons of butter to be added at the start, so I’m assuming that the butter brushed on the dough and baked rolls is extra butter and not taken from the 6 Tablespoons? Thanks for the recipe. Those fantans sure do look yummy!
Here’s a link to a few pictures of my sourdough bread made with my homemade starter.
http://www.feldoncentral.com/garden/photos/v/memberphotos/earl/Betsy+Hunter+Sourdough/
Hi Earl,
Sounds like we are kindred spirits regarding the bread machine. I have two in my kitchen and one spare in my garage that is on its way out but could be used if necessary.
You are correct about the butter although it wouldn’t be that big of a deal to use a tiny bit less butter in the dough and spread the rest on the dough.
Your dough pictures look great. Thanks for sharing.
can we follow the 1st step of almond fans in order to kneed the dough by hand???
These look so awesome….but I would have to make a triple batch….they wouldnt last long 🙂
Thanks for sharing the recipe.
how would u convert this recipe to only using a kitchenaid standing mixer?
These look yummy! I’ve been using my breadmaker a lot lately – it saves so much time. I think I’m going to try this recipe for dinner Friday night.
I am always looking for a new bread recipe and these look great. I don’t have a bread machine, but I think I can make them without one.
Yes, once someone hears it’s my birthday on 9-11, they don’t forget it the next time. Difficult to “get away” with another one now! On a positive note, I suppose it will eventually help me to remember it as well (hehe)! One other thing that has changed. I use to think of my birthday as being on “September eleventh.” Now it is 9-11. BTW, really liked your idea of salad in a jar. Have a food saver and will be heading to the store to pick up the quart jars. I am also going to do some additional chopping of veggies and put them individually in jars and see how that works too. Have used the food saver to seal meat and fish but haven’t used the jar gadget yet. Good way to try it out! Thanks!!
Fresh bread is heavenly!
Saw your comment on Pioneer Woman and had to come over and wish you a happy birthday!! It’s my birthday today also! Hope you’re having a wonderful one. While I’m here I think I’ll check out some of your skinny ideas and other postings.
Debbie, Thanks–and Happy Birthday to you too. Have you had the same experience that people remember your birthday easier now?
These look delicious…I’ve never had them, so I’m requesting that you make them again sometime soon!
Okay – Don will absolutely “melt” if I make these – the man is wonderful – but if I make these – he will just – well he will love them (hot bread is the way to this man’s heart) – I don’t have a bread machine – will have to scrounge around and find one – but I will be making these – thanks for sharing – hope to see you soon.
I can almost smell these. They look so delicious!
looks quite tempting…excellent recipe
I thought these were very tasty! And I like the “pull apart by layers” feature!