Introduction

Sour Cream Fantails are soft, layered bread rolls full of rich flavor from sour cream, butter, and green onions. These savory delights are perfect for breakfasts, snacks, or as a side for any meal. Their unique shape and tender crumb make them a crowd-pleaser.

The image shows six small pull-apart bread loaves baked in muffin shapes, each with multiple golden brown layers that fan out slightly from the top, revealing a soft, fluffy interior speckled with green herbs. Two pieces are separated at the front, showing the soft inner texture more clearly with lighter, creamy-colored dough and visible green herb bits inside. The breads are placed on a gold wire cooling rack over a white marbled surface. On the right side, there is a wooden-handled brush with herb butter on its bristles resting on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 from Red Star®

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)

Instructions

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 melts and the mixture reaches 120°F (49°C) to 130°F (54°C). Add this warm sour cream mixture to the flour mixture. Beat at medium-low speed until combined, about 1 minute, scraping the bowl sides as needed.
Step 3: With the mixer on low, gradually add 2¼ cups (281 grams) flour and ½ cup (55 grams) green onion, beating just until combined and scraping bowl sides again.
Step 4: Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, scraping the bowl and dough hook occasionally. Add up to the remaining ¼ cup (31 grams) flour, 1 tablespoon at a time, if dough is too sticky. The dough should pull away from the bowl sides and pass the windowpane test. Turn dough onto a lightly floured surface and shape into a smooth round.

Step 5: Lightly oil a large bowl. Place dough in the bowl, turning to coat the top with oil. Cover and let rise in a warm, draft-free spot (75°F/24°C) until doubled in size, about 30 to 45 minutes.
Step 6: Preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with cooking spray. In a small microwave-safe bowl, melt remaining 5 tablespoons (70 grams) butter in 10-second intervals.
Step 7: Punch down dough; cover and let rest for 10 minutes. Divide dough in half, cover one half with plastic wrap. On a floured surface, roll the uncovered half into a 12-inch square. Brush with 1 tablespoon (14 grams) melted butter. Using a pizza cutter, slice dough into 12 strips (6×2 inches).

Step 8: Stack 6 strips, butter side up, then stack remaining 6 strips to create a separate stack. Using a floured serrated knife, cut each stack crosswise into 3 squares (2 inches each). Place each layered square stack, layers facing up, in the prepared muffin cups. Repeat this process with the remaining dough and 1 tablespoon (14 grams) melted butter.
Step 9: Slightly separate the layers of each fantail. Cover loosely with plastic wrap and let rise in a warm, draft-free place (75°F/24°C) until the dough fills the cups, 15 to 25 minutes.
Step 10: In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water. Brush the tops of the dough with this egg wash.

Step 11: Bake the fantails until lightly golden, about 12 to 15 minutes.
Step 12: Stir together remaining 1 tablespoon (7 grams) green onion, remaining ½ teaspoon (1.5 grams) garlic powder, and remaining ¼ teaspoon salt into the remaining melted butter. Remove fantails carefully from the pan and brush with this butter mixture. Let cool for 10 minutes before serving.

Tips & Variations

For a stronger garlic flavor, increase garlic powder slightly or add fresh minced garlic to the butter topping.

Substitute green onions with chives or finely chopped fresh herbs like parsley or dill for a different flavor twist.
If you don’t have a stand mixer, knead the dough by hand for about 15 minutes until smooth and elastic.
Test dough elasticity using the windowpane test: stretch a small piece of dough gently until thin and translucent without tearing.

Storage

Store cooled sour cream fantails in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped fantails for up to 3 months. Reheat in a warm oven for 5-10 minutes to refresh softness before serving.

How to Serve

The image shows several pieces of golden-brown pull-apart garlic bread in muffin shapes resting on a wire cooling rack. Each muffin has many soft, layered folds of dough, with green herbs visible inside the layers. One piece is pulled apart, revealing the soft, airy inside with specks of green herbs. Near the bread, a brush with herb butter residue sits on the side of the rack. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of Platinum® Yeast?

Yes, active dry yeast can be substituted. Use the same amount and proof it in warm water before mixing if needed.

What is the windowpane test mentioned in the recipe?

The windowpane test checks gluten development by stretching a small piece of dough thinly. If it stretches without tearing and light passes through, the dough is well kneaded and ready.