Sour Cream Fantails

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A miniature pull-apart dream, these fantails pack tangy sour cream and bright green onion flavor in spades. Delicately tender, our base dough gets a fluffy boost from Platinum® Yeast from Red Star® before being brushed with melted butter and sandwiched into its classic fantail shape.

Sour Cream Fantails
 
Makes 12 rolls
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
  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.
  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 is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm sour cream mixture to flour mixture; beat at medium- low speed until combined, about 1 minute, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2¼ cups (281 grams) flour and ½ cup (55 grams) green onion, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough will mostly pull away from sides of bowl and should pass the windowpane test; see Note.) Turn out dough onto a lightly floured surface, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with cooking spray.
  6. In a small microwave-safe bowl, heat remaining 5 tablespoons (70 grams) butter on high in 10-second intervals until melted.
  7. Punch down dough; cover and let stand for 10 minutes. Divide dough in half, covering one portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 12-inch square. Brush with 1 tablespoon (14 grams) melted butter. Using a pizza cutter, cut dough into 12 (6x2-inch) strips. Stack 6 strips, butter side up; repeat with remaining 6 strips to create a separate stack. Using a floured serrated knife, cut each stack crosswise into 3 (2-inch) squares. Place each square stack, layered side up, in prepared muffin cups. Repeat procedure with remaining dough and 1 tablespoon (14 grams) melted butter. 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 cups, 15 to 25 minutes.
  8. In a small bowl, whisk together egg and remaining 1 tablespoon (15 grams) water. Brush tops of dough with egg wash.
  9. Bake until lightly golden, 12 to 15 minutes.
  10. Add remaining 1 tablespoon (7 grams) green onion, remaining ½ teaspoon (1.5 grams) garlic powder, and remaining ¼ teaspoon salt to remaining melted butter, stirring until combined. Carefully remove fantails from pan; brush with butter mixture. Let cool for 10 minutes before serving.
Notes
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

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