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!
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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.
PinLoad Ingredients: Add water, sugar, yogurt, salt, butter, flour, and yeast into the bread machine pan in the order listed.
PinStart 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.
PinRecheck 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.)
PinYour 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.
PinThe dough should double its original size by the end of the DOUGH cycle.
Shape the Rolls
PinWhen the dough has doubled in size, pull the dough out of the pan onto a lightly floured work surface for shaping.
PinLightly 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.
PinUse a bench scraper to divide the dough in half. Shape them into balls. Set aside one ball while you shape the other one.
PinRoll each half into a 10-inch square.
PinCut 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.)
PinStack the strips.
PinCut each pile of strips into 6 equal pieces with a sharp knife to make the fantan shape.
PinPlace 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.
PinThese rolls are ready to bake. Place in an oven preheated to 350˚F (180˚C).
PinBake 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!
PinThis 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!
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Yield: 12rolls
How to Make Pull-Apart Yogurt Rolls With a Bread Machine
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.
Place 1/3 cup(76g) water, cool, 1 tablespoon(21g) mild honey or sugar, 3/4 cup(170g) plain yogurt or buttermilk, 1-1/2 teaspoons table or sea salt, 4 tablespoons(56g) butter, chopped, 3 cups(360g) 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.
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.