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Sour Cream and Chive Fantails Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat Oven: Shortly before the second rise is complete, preheat the oven to 375°F (190°C).
  9. 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.
  10. 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.
  11. 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

Find it online: https://cheflenacooks.com/sour-cream-and-chive-fantails-recipe/