Sweet and Lovely Recipes: Herb Fantail Rolls

These are just so adorable, with the little “fans” of dough — I think it’s time I have a dinner party just so I can make these!  There’s also a buttermilk version of this recipe, but the recipe below was adapted to rely more on olive oil for taste instead of the buttermilk.

Seems like you won’t go wrong with either recipe, especially since either way they’ll have the cute fantail shape!

Olive Oil Herb Fantail Rolls, from Apartment Therapy

  • 4 teaspoons active dry yeast
  • 3/4 cup warm water (warm to the touch, but not hot)
  • 2 tablespoons sugar
  • 4 cups all-purpose flour, plus more for kneading
  • 3 cups bread flour
  • 3 1/2 teaspoons salt
  • 1 1/4 cup yogurt
  • 1 cup chives, finely chopped
  • 1 cup olive oil, divided

1. Whisk together the yeast, warm water, and sugar in the bowl of a stand mixer. Let it stand until the mixture looks foamy and bubbled up on top — about 5 minutes. (If the mixture doesn’t foam, start over with new yeast.)

2. Stir the flour, salt, yogurt, chives, and 3/4 cup olive oil into the yeast mixture with a wooden spoon or the stand mixer paddle just until a soft dough forms. Switch to the dough hook and knead until the dough is smooth (or turn the dough out onto a well-floured surface and knead for about 10 minutes). The dough will still look and feel slightly shaggy, from the oil; it won’t have the perfectly smooth, taut feel of a more traditional yeast dough.

3. Form dough into a ball and coat lightly with olive oil. Turn it over in the bowl and cover the bowl with a towel. Let rise until doubled — 1 1/2 to 2 hours.

4. Oil the wells of two muffin tins lightly with olive oil and have them ready. Punch down the dough then separate it into four equal pieces with a sharp bench scraper. Keep the rest of the dough covered with a towel, while you roll out one of the pieces into a long, thin rectangle (about 12 inches by 18 inches). Brush the dough lightly with olive oil. Cut the dough crossways into 12 equal strips. Stack the strips, oiled side up, into a tall stack. (It is helpful to prop the stack against the rolling pin while doing this!) Cut the stack into 6 pieces. Turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup. Separate the layers slightly so they fan outward. Repeat with the rest of the dough.

5. Cover the muffin tins with a kitchen towel and let the rolls rise in a draft-free place at warm room temperature until doubled and dough fills cups, 1 to 1 1/2 hours.

6. Preheat oven to 350°F. Bake the rolls until barely golden brown, 18 to 20 minutes. Let cool for at least 10 minutes before serving.

(Here’s a good site showing some step-by-step photos of how to create the actual fan part.)

[photos found here and here]

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