Yogurt Fantans (Made in a Bread Machine) are yeasty dinner rolls containing yogurt. They are mixed and kneaded in a bread machine, then shaped like peel-apart Brown ‘n’ Serves.
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!
I’m going to 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 first followed by dry. Check the manual if you aren’t sure.
How to Roll out dough for Yogurt Fantans:
Yogurt Fantans (made in a bread machine)
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 pan of bread machine in order given. Select dough cycle.
- After machine has been running about 10 minutes, check the dough. If dough is a very firm ball, add a tablespoon of water. Dough should be starting to clean off the sides of the pan but not "bouncing" against the walls. If 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 in half. Form in to two smooth, round balls and let rest for 5 minutes.
- Roll out half of 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 a side and put into a muffin cup. Make more rolls with remaining dough in same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm rom temperature until doubled and dough fills cups. Usually takes 30-45 minutes.
- Bake rolls at 375 degrees 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.
Recommended Products
-
Zojirushi BB-PDC20BA Home Bakery Virtuoso Plus Breadmaker, 2 lb. loaf of Bread, Stainless Steel/Black - Fleischmann's Yeast for Bread Machines, 4-ounce Jars (Pack of 1)
- King Arthur Flour Unbleached All-Purpose Flour, 5 Pound
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Nutrition Information:
Yield: 12 Serving Size: 1 rollAmount Per Serving:Calories: 283 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 18mg Sodium: 444mg Carbohydrates: 38g Fiber: 1g Sugar: 4g Protein: 7g
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Earl
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
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
can we follow the 1st step of almond fans in order to kneed the dough by hand???
Daryl
These look so awesome….but I would have to make a triple batch….they wouldnt last long 🙂
Thanks for sharing the recipe.
ashmita
how would u convert this recipe to only using a kitchenaid standing mixer?
Gina
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.
Mimi
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.
Debbie in Wa
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 Local and Best
Fresh bread is heavenly!
Debbie in Wa
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
Debbie, Thanks–and Happy Birthday to you too. Have you had the same experience that people remember your birthday easier now?
Susie
These look delicious…I’ve never had them, so I’m requesting that you make them again sometime soon!
Beth Pope
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.
Crystal
I can almost smell these. They look so delicious!
shaista
looks quite tempting…excellent recipe
Amanda
I thought these were very tasty! And I like the “pull apart by layers” feature!