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Sour Cream Fantails Recipe

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★★★★★

5 from 91 reviews

Sour Cream Fantails are soft, fluffy, and flavorful layered bread rolls made with a tender dough enriched with sour cream and a buttery garlic-green onion topping. These delightful baked treats are perfect for serving as a savory side, snack, or appetizer and feature beautifully separated layers for a visually appealing presentation.

Ingredients

Scale

Dough

  • 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

  1. Mix dry ingredients: 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.
  2. Prepare wet mixture: Heat ¾ cup (180 grams) water, sour cream, and 3 tablespoons (42 grams) butter in a medium saucepan over medium-low heat, stirring frequently, until butter melts and temperature reaches 120°F to 130°F (49°C to 54°C). Add this warm sour cream mixture to the flour mixture and beat at medium-low speed until combined, about 1 minute, scraping sides as needed.
  3. Add flour and green onion: On low speed, gradually add 2¼ cups (281 grams) flour and ½ cup (55 grams) green onion, beating just until combined, stopping to scrape sides of the bowl.
  4. Knead dough: Switch to the dough hook attachment and beat at low speed 10 to 12 minutes, scraping sides and hook occasionally. Add up to ¼ cup (31 grams) more flour, 1 tablespoon at a time, if dough is too sticky. The dough should pull away from the bowl and pass the windowpane test. Turn dough onto floured surface and shape into a smooth round.
  5. First rise: Lightly oil a large bowl, place dough inside, turning to grease the top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  6. Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with cooking spray.
  7. Melt butter for brushing: In a microwave-safe bowl, melt remaining 5 tablespoons (70 grams) butter in 10-second intervals.
  8. Punch down and rest dough: Punch down dough, cover, and let rest for 10 minutes. Divide dough in half and cover one half with plastic wrap.
  9. Shape dough strips: Roll out the uncovered half into a 12-inch square on a floured surface. Brush with 1 tablespoon (14 grams) melted butter. Cut into 12 strips (6×2 inches) with a pizza cutter. Stack 6 strips butter side up to form a stack and repeat with remaining 6 strips to make a second stack.
  10. Cut stacks into squares: Using a floured serrated knife, cut each stack crosswise into three 2-inch squares. Place each layered square stack, layered side up, into prepared muffin cups. Repeat the process with the remaining dough half and 1 tablespoon (14 grams) melted butter.
  11. Second rise: 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 muffin cups, about 15 to 25 minutes.
  12. Apply egg wash: Whisk together egg and remaining 1 tablespoon (15 grams) water. Brush the tops of the dough with the egg wash.
  13. Bake: Bake the fantails for 12 to 15 minutes or until lightly golden.
  14. Prepare garlic butter glaze: Mix 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.
  15. Finish and serve: Remove fantails carefully from muffin pan, brush with garlic-green onion butter mixture. Allow to cool for 10 minutes before serving.

Notes

  • The dough should pass the windowpane test, meaning you can stretch a piece of dough thin without it tearing, indicating proper gluten development.
  • If dough feels too sticky during kneading, add flour gradually to achieve the right consistency.
  • Ensure the sour cream mixture is not hotter than 130°F to avoid killing the yeast.
  • Separating the layers slightly before baking creates the beautiful fantail texture.
  • Use a serrated knife for cleaner cuts of dough stacks.
  • These fantails are best served slightly warm.

Keywords: sour cream bread, layered bread, garlic green onion bread, savory rolls, bread fantails

Find it online: https://flavorsbymaya.com/sour-cream-fantails-recipe/