Description
These buttery, garlicky herb fan rolls are super soft, flaky and absolutely delicious! The pull-apart layers capture so much flavor in every bite. Give these a try as a side dish for the holidays, or any special occasion.
Ingredients
Fan Rolls:
- 3/4 cup whole milk
- 1/2 cup granulated sugar
- 1 envelope (7 grams) instant yeast
- 1 whole egg + 1 egg yolk
- 8 tablespoons unsalted butter, melted and slightly cooled
- 3 1/2 cups all purpose flour
- 2 teaspoons kosher salt
Garlic Herb Butter:
- 1 head of garlic
- 2 tablespoons finely chopped chives
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400˚F.
- In a small saucepan, heat milk and sugar to 110-115˚F. Make sure it's not hotter than 120˚F, then sprinkle the yeast over the top and let sit for about 10 minutes, until the yeast is foamy.
- Add the eggs and melted butter to the bowl of a stand mixer and whisk for a few seconds. Add in the milk/yeast mixture, the salt and the flour.
- Mix together with a spatula until it forms a shaggy dough, then use the dough hook and turn your mixer to medium-high speed. Knead for about 5 minutes, until the dough is mostly smooth and bounces back when you press on it.
- Shape the dough into a ball, place in a greased bowl, cover and let rise in a warm place for 90 minutes, until the dough is doubled in size.
- Meanwhile, slice the top off your head of garlic to expose the cloves and wrap tightly in aluminum foil. Roast the garlic for one hour, until the cloves are golden brown and very soft. When the garlic is done roasting, let cool slightly, then squeeze all of the garlic out of the cloves into a bowl and mash with a fork.
- In a bowl, whisk together the melted butter, roasted garlic and chives and set aside.
- Remove the dough from the bowl and punch it down. Divide the dough into 2 equal-sized pieces.
- Roll out half of the dough into a rectangle about 16 x 13 inches. Trim the edges of the dough into perfectly straight lines to form a 15 x 12 inch rectangle.
- Cut the dough into 6 2.5-inch strips (cut on the long, 15" side) using a pizza cutter or knife. Leave one strip of dough untouched, then brush the other 5 strips with the garlic butter. You don't need much – just enough to coat the strip of dough in a thin layer all the way to the edges.
- Stack the strips of dough, placing the plain strip on top. Cut into 2-inch rectangles with a sharp knife. Make sure to cut straight through the dough so you don't compress the layers. Repeat with the other half of the dough to make 12 total rolls.
- Place each fan roll in a greased muffin tin, cut side facing up. Cover and let rise in a warm place for 1 hour-90 minutes.
- Meanwhile, preheat oven to 350˚F.
- Once the rolls are done rising, transfer to the oven and bake for 16-18 minutes, until they start to turn golden brown on top. As soon as the rolls come out of the oven, brush with more garlic chive butter (you will have to melt the butter again in the microwave before doing this). Let cool slightly, then enjoy!
Notes
Make ahead: Follow the steps of this recipe up through step 11, when you cut the stacked rolls. Place in a greased muffin tin, cover, and refrigerate overnight. In the morning, take the rolls out of the oven and bring to room temperature, then let them rise for an hour-90 minutes in a warm place before baking.
Don't use flour when rolling out the dough. There's enough butter in this dough that it shouldn't stick to whatever surface you're rolling it out on. (For best results, we suggest using silpat.) If you end up with flour on one side of the dough, the strips of dough will not adhere together properly.
If your rolls start browning prematurely in the oven, cover the top with aluminum foil about halfway through baking.
Storage: Let the fan rolls cool completely, then store in an airtight container at room temperature for 2 days. For longer storage, keep them in the refrigerator for 5 days.
You can also store these in the freezer for about a month. To reheat frozen rolls, place the rolls in a 300˚F oven for about 20 minutes, until warmed through.
- Prep Time: 30 minutes
- Rising Time: 2 1/2 hours
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 284
- Sugar: 9.3 g
- Sodium: 222.1 mg
- Fat: 12.3 g
- Carbohydrates: 38.1 g
- Fiber: 1.2 g
- Protein: 5.3 g
