Fantans: A Fun Yeast Roll Made with Yogurt and 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.
2teaspoons(2teaspoons)bread machine or instant yeast
Instructions
Assembling the dough
Place 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, 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.