Sour Cream Fantail Dinner Rolls
A miniature pull-apart dream, these fantail dinner rolls pack tangy sour cream and bright green onion flavor in spades. Delicately tender, our base dough gets a fluffy boost from Platinum Yeast before being brushed with melted butter and sandwiched into its classic fantail shape.
Yield: 12 rolls
- 3¼ to 3½ cups (406 to 437 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) plus ¼ teaspoon kosher salt, divided
- 1 (0.25-ounce) package (7 grams) Platinum Yeast
- 1 teaspoon (3 grams) garlic powder, divided
- ¼ teaspoon (1.25 grams) baking soda
- ¾ cup (180 grams) plus 1 tablespoon (15 grams) water, divided
- ½ cup (120 grams) sour cream
- 8 tablespoons (112 grams) unsalted butter, cubed and divided
- ½ cup (55 grams) plus 1 tablespoon (7 grams) finely chopped green onion, divided
- 1 large egg (50 grams)
- Step 1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, 1 tablespoon (9 grams) salt, yeast, ½ teaspoon (1.5 grams) garlic powder, and baking soda at low speed until combined.
- Step 2. In a medium saucepan, heat ¾ cup (180 grams) water, sour cream, and 3 tablespoons (42 grams) butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture; beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2¼ cups (281 grams) flour and ½ cup (55 grams) green onion, beating just until combined and stopping to scrape sides of bowl.
- Step 3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl and should pass the windowpane test; see Note.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
- Step 4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Step 5. Preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with cooking spray.
- Step 6. In a small microwave-safe bowl, heat remaining 5 tablespoons (70 grams) butter on high in 10-second intervals until melted.
- Step 7. Punch down dough; cover and let stand for 10 minutes. Divide dough in half, covering one portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 12-inch square. Brush with 1 tablespoon (14 grams) melted butter. Using a pizza cutter, cut dough into 12 (6x2-inch) strips. Stack 6 strips, butter side up; repeat with remaining 6 strips to create a separate stack. Using a floured serrated knife, cut each stack crosswise into 3 (2-inch) squares. Place each square stack, layered side up, in prepared muffin cups. Repeat procedure with remaining dough and 1 tablespoon (14 grams) melted butter. Slightly separate layers of each fantail. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.
- Step 8. In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.
- Step 9. Bake until lightly golden, 12 to 15 minutes.
- Step 10. Add remaining 1 tablespoon (7 grams) green onion, remaining ½ teaspoon (1.5 grams) garlic powder, and remaining ¼ teaspoon salt to remaining melted butter, stirring until combined. Carefully remove fantails from pan; brush with butter mixture. Let cool for 10 minutes before serving.
- Recipe featured in Bake From Scratch magazine.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.