Name: How to Make Pull-Apart Yogurt Rolls With a Bread Machine
Prep time: 10 min
Cook time: 20 min
Total time: 180 min
Ingredients: 1/3 cup water, cool; 1 tablespoon mild honey or sugar; 3/4 cup plain yogurt or buttermilk; 1-1/2 teaspoons table or sea salt; 4 tablespoons butter, chopped; 3 cups unbleached all-purpose or bread flour; 2 teaspoons bread machine or instant yeast

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Sneak Peek: Learn how to make soft, pull-apart yogurt rolls using a bread machine. These fun, fan-shaped dinner rolls are easy to make, loaded with flavor, and perfect for any occasion. Follow my tips for shaping, proofing, and baking a batch your family will love!

Baked yogurt bread shaped into Fantan shapes to look like brown and serve dinner rolls.

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My husband grew up with “Brown and Serve” rolls on every holiday table. So, when I bake these golden brown fantans, they always bring a big smile to his face.

He says they remind him of the grocery store rolls his mom served, complete with a generous pat of butter melting into the layers. The difference? These homemade rolls stay soft, buttery, and delicious—even after the meal—without turning into soggy leftovers.

What Makes These Pull-Apart Fantan Rolls So Special

Pull-Apart Fun: Fantans are shaped into beautiful fan-like layers that are easy to pull apart and enjoy.
Made with Yogurt: Adds flavor, moisture, and a tender texture to the dough.
Bread Machine Friendly: Let your bread machine do the heavy lifting for mixing and kneading.

Happy Cooks Speak Up:

“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! “– TIA

Pro Tips for Using a Bread Machine:

DOUGH Cycle is Key: Use it to mix, knead, and proof the dough. Shape and bake rolls in a conventional oven for best results.
Affordable Options: Check thrift stores, garage sales, or eBay for budget-friendly machines.
Why the DOUGH Cycle: No need for fancy features—just a reliable machine to handle kneading and proofing.
Bread Machine Love: New to bread machines? Learn why they’re a game-changer.

Ingredients and Substitutions

WATER:
- Cool tap water works best
SUGAR:
- Granulated sugar or mild honey
- No other substitutions tested
YOGURT:
- Regular, unflavored yogurt.
- Thin Greek yogurt with milk or whey if needed.
- Buttermilk is an excellent substitute.
SALT:
- Use table or sea salt.
- For kosher salt, add ¼ tsp extra.
BUTTER:
- Use unsalted or salted butter.
- Chop into small pieces before adding. (no need to warm)
FLOUR:
- All-purpose or bread flour.
- Weigh with a digital scale for accuracy.
YEAST:
- Bread machine or instant yeast (they are the same)
- For active dry yeast, see notes in the recipe

How To Make Pull-Apart Yogurt Rolls:

Step 1: Mix the Dough

all ingredients for the dough are loaded into the bread machine pan — **Load Ingredients:** Add water, sugar, yogurt, salt, butter, flour, and yeast into the bread machine pan in the order listed.

dough should start to clump as soon as your machine starts mixing — Start the DOUGH Cycle: During the first minute, open the lid and check that the paddle attachment(s) is engaged correctly. The dough mixture should start to clump together immediately.

rechecking the dough after kneading for 12-15 minutes. — Recheck the dough about 12-15 minutes into the DOUGH cycle. Look for smooth and elastic dough that sticks to the sides of the pan, then pulls away cleanly. (If your bread machine has several rest periods within the DOUGH cycle, you may need to check it later to see this kind of dough.)

What your dough should look like at the end of the kneading phase. — Your dough should look like this at the end of the kneading phase. Note how clean the sides are. The soft dough is tacky but not overly sticky.

What the dough should look like at the end of the DOUGH cycle--doubled in size. — The dough should double its original size by the end of the DOUGH cycle.

Shape the Rolls

pulling the dough out of the pan. — When the dough has doubled in size, pull the dough out of the pan onto a lightly floured work surface for shaping.

shaping dough into a ball — Lightly press the bubbles out of the dough and shape it into a rough ball. Cover and wait for 5 minutes to let the dough relax. This will make it easier to shape.

dividing the dough in half — Use a bench scraper to divide the dough in half. Shape them into balls. Set aside one ball while you shape the other one.

rolling ball into a square — Roll each half into a 10-inch square.

Cutting each square into 6 strips — Cut each square into six equally sized strips. (Note: Because I use a different muffin pan now, I like to cut the square into four strips instead of six.)

Stacking the strips. — Stack the strips.

Cutting the pile of strips with a sharp knife to make each roll — Cut each pile of strips into 6 equal pieces with a sharp knife to make the fantan shape.

Placing the rolls into a muffin pan. Then cover. — Place each fantan on its side in a muffin cup. Muffin trays come in various sizes, so your stacks may fill the cup differently than mine. Cover with a tea towel or cling film and let the rolls rise one final time to slightly less than double.

These rolls are ready to bake. Place in an oven preheated to 350˚F (180˚C).

What your rolls should look like after baking in the oven. — Bake for 20-22 minutes or until golden brown. Optional: Brush with soft butter as the rolls are cooling. Remove to a wire rack to cool.

FAQ

1. How does yogurt benefit bread?
Yogurt adds tangy flavor, moisture, and softness, resulting in tender rolls with a slight richness.

2. Can I make these rolls ahead of time?
Yes! Shape and refrigerate the rolls after the first rise. Let them come to room temperature and rise slightly before baking.

3. What if I don’t have a muffin pan?
Use a round or square baking dish to make pull-apart rolls instead. Adjust baking time as needed.

Parting 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!

yogurt fantans--dinner rolls — This is an old picture of fantans or pull-apart rolls using a muffin tin with smaller cups.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

How to Make Pull-Apart Yogurt Rolls With a Bread Machine

By Paula Rhodes

These fantans are made with yogurt and mixed in a bread machine or stand mixer. They are shaped like pull-apart brown-and-serve rolls from the grocery store.

5 from 4 votes

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Video

Prep time: 10

Cook time: 20

Mix and Rise Time: 2 30

Total time: 3

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

Assembling 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.
Open the lid and take a peek in the first minute of the DOUGH cycle. Make sure the paddle(s) is engaged correctly and that the dough is starting to clump.
Recheck the dough after running the machine for about 12-15 minutes. The dough should stick to the sides, then pull away cleanly. If the dough is a firm ball that rides freely on the post or bounces around, add water one tablespoon at a time. If the dough is very sticky and gooey, add a flour a tablespoon at a time until it begins to take shape and cleans the pan but is still tacky.
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.

Shaping the rolls:

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.
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 rolls at 375˚F (190˚C) until golden brown for 20-25 minutes. Brush tops with melted butter, if desired.

Notes

If using thick or Greek yogurt, add milk to thin it closer to the consistency of buttermilk. Then measure out 3/4 cup.

Directions for making bread with a stand mixer or by hand:

To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Equipment

Nutrition

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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24 Comments

Sorry, I can’t figure out how to share the images!

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!

Paula says:

at

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 $$.

Reply

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!!!

Paula says:

at

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.

Reply
Tia says:

at

@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!

Reply

My family loved it.

Paula says:

at

Love hearing this!!

Reply

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/

Paula says:

at

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.

Reply

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.

Romaine says:

at

Debbie, Thanks–and Happy Birthday to you too. Have you had the same experience that people remember your birthday easier now?

Reply

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!

Paula Rhodes, owner

As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.