Soft Yogurt Dinner Rolls (Fantan-Style, Bread Machine Dough)

Make these fantan-style rolls with yogurt and mix in a bread machine or stand mixer. They are shaped like pull-apart brown-and-serve rolls from the grocery store. Yogurt adds tangy flavor, moisture, and softness, resulting in tender rolls with a slight richness.

12 rolls

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 (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 (2 teaspoons) bread machine or instant yeast

Instructions

Prepare 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.
Check the Dough as it Kneads: Open the lid after 1 minute to ensure the paddles are engaged and the dough is clumping. Check again after 15–18 minutes—. The dough should stick to the sides, then pull away cleanly.
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.
Shape the Dough: 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.
Let it Rise: 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 the Bread: 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.

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Storage tips: Cool completely before storing. Keep in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Nutritional Information