Introduction

These Sour Cream and Chive Fantails are soft, buttery rolls with a delightful tang from the sour cream and a fresh hint of chives. Perfect for breakfast or as a savory side, their unique shape and flavor make them a memorable addition to any meal.

The image shows a round wooden plate with seven soft bread rolls shaped like flowers, each roll made of folded layers of light golden dough with a slightly crisp crust. Small green herb pieces are scattered on top of the rolls, adding a fresh touch. The plate sits on a light wooden table with a blue cloth in the background, both replaced from the original to a white marbled texture for the description. The bread rolls look fluffy inside with a smooth, shiny surface from a light brush of oil or butter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (90 grams) warm water (about 115°F)
1 tablespoon (15 grams) granulated sugar
2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)
1/2 cup (120 grams) sour cream or plain yogurt
1 large egg
4 tablespoons (60 grams) unsalted butter, melted
3 cups (390 grams) all-purpose flour
1 1/4 teaspoons fine sea salt
4 tablespoons (60 grams) unsalted butter, melted (for assembly)
1 teaspoon onion powder
1/4 teaspoon garlic powder
Two pinches fine sea salt
Flour for dusting
2 tablespoons minced fresh chives, plus 1 teaspoon for garnish

Instructions

Step 1: In a large bowl or stand mixer bowl, whisk together warm water, sugar, and yeast. Let it rest for 5 minutes until foamy. This activates the yeast and helps it work faster.
Step 2: Whisk in sour cream, egg, and melted butter until smooth. Add the flour and salt.
Step 3: Using a stand mixer with a dough hook, mix until the dough forms a messy mass, about 1 to 2 minutes. If needed, add water 1 tablespoon at a time. Reduce speed to low and knead for 5 minutes. Alternatively, mix by hand then knead dough on a floured surface for 6 to 8 minutes.
Step 4: Lightly oil a bowl and place the dough inside. Cover with a towel or plastic wrap and let it rise in a warm spot for 90 minutes, until nearly doubled in size.
Step 5: Prepare a standard 12-cup muffin pan by brushing each cup with 1 tablespoon melted butter. In a small dish, combine onion powder, garlic powder, and two pinches of salt.
Step 6: Turn the dough onto a floured surface and divide it in half. Roll one half into a 12-inch square. Brush with 1/2 tablespoon melted butter, sprinkle with half the spice mixture and half the minced chives. Cut the square into 6 strips, then stack strips buttered side up and cut crosswise into 6 pieces.
Step 7: Turn each piece on its side and place it into a muffin cup with the ruffliest side up. Repeat with the other half of dough, butter, spices, and chives.
Step 8: Gently separate the layers of each roll to fan them outward. Cover and let rise again in a warm spot for 1 hour, until dough fills most of the muffin cups.
Step 9: Preheat the oven to 375°F shortly before the second rise ends.
Step 10: Bake the rolls for 15 to 20 minutes, until golden brown and the centers reach 200°F. Immediately brush with remaining melted butter and sprinkle with the remaining chives and a pinch of flaky sea salt if desired.
Step 11: Transfer the rolls to a wire rack and let cool for 10 minutes before serving.

Tips & Variations

You can substitute plain yogurt for sour cream to keep the tangy flavor.
For extra flavor, add a teaspoon of grated Parmesan cheese to the onion and garlic powder mixture.
Try different herbs like finely chopped parsley or dill instead of chives.
To make these rolls dairy-free, use a plant-based sour cream and vegan butter.
If using instant yeast, you can skip the initial yeast proofing step and mix all wet ingredients together before adding dry.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked rolls in a sealed bag for up to 1 month. To reheat, warm in the oven at 300°F to 400°F for 5 to 10 minutes until heated through.

How to Serve

The image shows a close-up of multiple small, golden-brown baked rolls with a soft, layered texture. Each roll has three to four visible layers folded over one another, with the top layer slightly crispy and golden, while the inner layers remain softer and lighter in color. The rolls are sprinkled with small green pieces of chives and coarse sea salt that add color contrast and texture. They are placed closely together on a white marbled surface, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, you can refrigerate the dough overnight either after mixing it and before the first rise, or after shaping the rolls in the muffin pan. Let the dough come back to room temperature and rise fully before baking.

What if I don’t have a muffin pan?

If you don’t have a muffin pan, you can shape the fantails into individual rolls on a baking sheet, though the signature fan shape may be less defined. Make sure to space them apart to allow for rising and baking.

Sour Cream and Chive Fantails Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

Sour Cream and Chive Fantails are soft, buttery, and flavorful rolls made from a tender dough enriched with sour cream and fresh chives. These beautifully layered, fan-shaped rolls are perfect for an elegant brunch or as a savory accompaniment to any meal. They combine a subtle onion and garlic seasoning with fresh chives for a delightful taste and an attractive presentation.

Author: Lena
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 12 rolls 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

6 tablespoons (90 grams) warm water (about 115°F)
1 tablespoon (15 grams) granulated sugar
2 1/2 teaspoons active dry or instant yeast (from a 1/4-ounce or 7-gram packet)
1/2 cup (120 grams) sour cream or plain yogurt
1 large egg
4 tablespoons (60 grams) unsalted butter, melted
3 cups (390 grams) all-purpose flour
1 1/4 teaspoons fine sea salt

Assembly

4 tablespoons (60 grams) unsalted butter, melted
1 teaspoon onion powder
1/4 teaspoon garlic powder
Two pinches fine sea salt
2 tablespoons minced fresh chives, plus 1 teaspoon for garnish
Flour for dusting

Instructions

Activate Yeast: In a large bowl or the bowl of a stand mixer, whisk together the warm water, sugar, and yeast. Let it rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active. This step helps kickstart the fermentation process for a better rise.
Mix Dough Ingredients: Whisk in sour cream, egg, and melted butter until the mixture is smooth. Add the flour and salt to the wet mixture.
Knead the Dough: Using a stand mixer fitted with a dough hook, mix until the dough forms a rough mass, about 1 to 2 minutes. If the dough is too dry, add water 1 tablespoon at a time as needed. Then knead on low speed for 5 minutes until the dough is elastic. Alternatively, combine ingredients by hand and knead on a floured surface for 6 to 8 minutes.
First Rise: Lightly oil a bowl and transfer the dough to it. Cover the bowl with a towel or plastic wrap and let it rise in a warm spot for approximately 90 minutes, or until nearly doubled in size. Rising can occasionally take up to 2 hours.
Prepare Muffin Pan and Seasoning: Lightly brush the cups of a standard 12-cup muffin pan with 1 tablespoon of melted butter. In a small dish, mix together onion powder, garlic powder, and a couple pinches of fine sea salt.
Shape the Dough: Turn the risen dough out onto a floured counter and divide it in half. Roll the first half into a 12-inch square. Brush with 1/2 tablespoon melted butter, sprinkle half the seasoning mixture and half the minced chives evenly over it. Cut the square into 6 equal strips, then stack these strips buttered side up. Cut the stack crosswise into 6 equal pieces. Turn each piece on its side and place into a muffin cup with the fanliest side up. Repeat this process with the second half of dough, using the remaining butter, seasoning, and chives.
Second Rise: Gently separate the outer layers of each roll to fan outward. Let the rolls rise again in a warm spot for 1 hour, or until the dough mostly fills the muffin cups.
Preheat Oven: Shortly before the second rise is complete, preheat the oven to 375°F (190°C).
Bake the Rolls: Bake the fantails for 15 to 20 minutes until golden brown and the internal temperature reaches 200°F. This ensures the rolls are fully cooked and have a lovely crust.
Finish and Cool: Immediately after removing the rolls from the oven, brush them with the remaining 2 tablespoons of melted butter and scatter the remaining chives on top. Optionally, sprinkle with a pinch of flaky sea salt. Transfer the rolls to a cooling rack and allow them to cool for 10 minutes before serving.
Make Ahead Option: You can refrigerate the dough after mixing or after placing the dough squares into the muffin tins for an overnight chill. Before proceeding, let the dough come back to room temperature and finish rising. To rewarm baked rolls, heat in the oven at 300°F to 400°F for 5 to 10 minutes.

Notes

Use sour cream or plain yogurt interchangeably depending on preference; both provide moisture and tenderness.
If the dough feels dry during kneading, add warm water 1 tablespoon at a time to reach the right consistency.
Ensure the oven is fully preheated before baking to achieve the best rise and crust.
Let the rolls cool slightly to set the layers and prevent crumbling when tearing apart.
The overnight chill step enhances flavor and allows flexibility in timing the bake.
Fresh chives are best for garnish as they add color and fresh mild onion flavor.

Keywords: sour cream rolls, chive rolls, soft bread rolls, savory bread, layered rolls, muffin tin bread