This fun-to-eat Fantan Recipe with yogurt can be easily mixed up in a bread machine. Put these pull-apart dinner rolls on the menu for your next celebration, then sit back and enjoy the compliments.
If you don’t have a bread machine, you can still make these rolls by hand or with a stand mixer. See the notes at the bottom of the recipe.
My husband’s family always had “Brown and Serve” rolls for holidays. He got excited when he saw these because they remind him of those inexpensive grocery store rolls (which were made better by a big chunk of melted butter). Oh my!
Why you should dust off your bread machine:
I would encourage you to pull out your bread machine again today. It really is a miracle worker. If you don’t have one, they are available for cheap at lots of thrift stores, garage sales and on E-bay.
A stray remark about bread machines might even uncover one in somebody’s cupboard they never use. It doesn’t need to be fancy. I don’t recommend baking in them anyway so only a dough cycle is required.
Although bread machines can vary, most of them instruct you to put wet ingredients in the pan first followed by the dry ingredients. Check the manual if you aren’t sure.
How to roll out and cut dough for Yogurt Fantans:
Posts related to Fantans:
5 Reasons Why I Use a Bread Machine
Sweet Hawaiian-Style Rolls
How to Make Ciabatta with a Bread Machine
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Bread Machine Fantans with Yogurt
Yeast bread with yogurt mixed and kneaded in a bread machine. Shaped like peel-apart Brown 'n' Serves.
Ingredients
- 6 tablespoons butter, sliced
- 1/4 cup warm water (may need to add 1-2 tablespoons of additional water if dough seems dry)
- 1 tablespoon mild honey or sugar
- 3/4 cup plain yogurt or buttermilk (I use my homemade Greek yogurt--see note)
- 1-1/2 teaspoons salt
- 3 cups all-purpose unbleached flour
- 2 teaspoons bread machine or instant yeast
Instructions
- Place all ingredients into the pan of a bread machine in order given. Select the dough cycle.
- After the machine has been running for about 10 minutes, check the dough. If the dough is a very firm ball, add a tablespoon of water. The dough should be starting to clean off the sides of the pan but not "bouncing" against the walls. If the dough is very sticky and gooey, add a tablespoon of flour until it begins to take shape.
- At the end of the dough cycle, remove dough from pan and divide it in half. Form into two smooth, round balls and let rest for 5 minutes.
- Roll out half of the dough on a lightly floured surface with a floured rolling pin into a 12-inch square (about 1/8 inch thick; keep remaining half covered with plastic wrap).
- Brush dough with 1/2 tablespoon butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces.
- Turn each piece on its side and put it into a muffin cup. Make more rolls with remaining dough in the same manner.
- Cover rolls with a kitchen towel (not terry cloth) and let 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 until golden brown for 20-25 minutes. Brush tops with 1 tablespoon melted butter if desired.
Notes
- If using thick or Greek yogurt, add milk to thin it closer to consistency of buttermilk. Then measure out 3/4 cup.
- 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. Using dough hook, turn speed to 2 or 3 and 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 rolls as indicated in recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out on a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place dough ball into a greased bowl. Cover and allow to rise until double. Deflate dough gently and shape rolls as indicated in recipe
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the lukewarm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape rolls.
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Nutrition Information:
Yield: 12 Serving Size: 1 rollAmount Per Serving: Calories: 283Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 18mgSodium: 444mgCarbohydrates: 38gFiber: 1gSugar: 4gProtein: 7g
Earl
Monday 23rd of July 2012
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
Monday 23rd of July 2012
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.
atika
Thursday 10th of May 2012
can we follow the 1st step of almond fans in order to kneed the dough by hand???
Daryl
Tuesday 12th of April 2011
These look so awesome....but I would have to make a triple batch....they wouldnt last long :) Thanks for sharing the recipe.
ashmita
Saturday 10th of July 2010
how would u convert this recipe to only using a kitchenaid standing mixer?
Gina
Tuesday 15th of September 2009
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.