Butter Fan Rolls With Flavored Butter Trio
These fan rolls with three flavored butters are a visually stunning and deliciously soft breakfast or brunch treat. Each batch of buttery, layered rolls is infused with one of three flavor profiles: spicy harissa honey, fragrant cardamom orange, or savory garlic herb. Light, fluffy, and golden-baked, they’re perfect for serving warm, either straight from the oven or alongside coffee or tea. This show-stopping, flavorful twist on classic rolls is as fun to make as it is to eat.
Tasty Team
Total Time
4 hr 25 min
4 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Total Time
4 hr 25 min
4 hr 25 min
Prep Time
15 minutes
15 min
Cook Time
1 hr
1 hr
Ingredients
for 12 servings
Dough:
- 1 large egg plus 1 large egg yolk, room temperature
- ¾ cup whole milk, warmed to 110°F
- ¼ cup granulated sugar
- 1 tablespoon instant yeast
- 3 ½ cups all-purpose flour, plus more for work surface
- 2 teaspoons kosher salt
- 8 tablespoons unsalted butter, cut into 8 pieces and softened, plus more for greasing
Harissa-Honey Butter:
- 2 tablespoons unsalted butter, melted
- 1 ½ teaspoons harissa paste
- 1 teaspoon honey
- Pinch of ground cumin
Cardamom-Orange Butter:
- 2 tablespoons unsalted butter, melted
- 1 teaspoon orange zest
- ½ teaspoon honey
- ½ teaspoon ground cardamom
Garlic-Herb Butter:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons finely chopped fresh herbs (parsley, chives, or thyme)
- 2 garlic cloves, minced
- Pinch of kosher salt
Additional Ingredients:
- 1 large egg
- 1 tablespoon water
- 1 tablespoon unsalted butter, melted
- Flaky sea salt (optional)
Nutrition Info
- Calories 178
- Fat 3g
- Carbs 31g
- Fiber 1g
- Sugar 4g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Make the dough: Place the egg and yolk, milk, sugar, and yeast in the bowl of a stand mixer; whisk together until the sugar has dissolved. Let the mixture stand until foamy, about 5 minutes. Add the flour and salt. Fit the mixer with the dough hook attachment, and beat on medium-low speed until the dough is shaggy, about 2 minutes. With the mixer running, add the softened butter 1 piece at a time, beating until the dough is smooth and elastic, about 5 minutes, stopping to scrape down the dough hook and sides of the bowl occasionally.
- Transfer the dough to a lightly floured work surface. Using your hands, knead the dough into a smooth, round ball, about 30 seconds. Transfer the dough, seam side down, to a large bowl lightly greased with butter. Cover with plastic wrap, and let rise in a warm spot until doubled in size, 1½–2 hours.
- Grease a 12-cup muffin tray with butter. Uncover the bowl, and press down on the dough to deflate it. Transfer the dough to a lightly floured work surface, and divide it evenly into 3 portions (about 10 ounces each). Loosely cover the dough portions with greased plastic wrap.
- Make the harissa-honey butter: Stir together the melted butter, harissa paste, honey, and cumin in a small bowl. Set aside.
- Make the cardamom-orange butter: Stir together the melted butter, orange zest, honey, and cinnamon in a small bowl. Set aside.
- Make the garlic-herb butter: Stir together the melted butter, chopped herbs, garlic, and salt in a small bowl. Set aside.
- Take 1 of the dough portions, and place it on the lightly floured work surface. Press and roll the dough into a 12 x 8-inch rectangle. Brush the harissa-honey butter evenly over the dough. Using a pizza wheel or a sharp knife, cut the dough evenly into 5 strips (roughly 2½ x 8 inches each). Stack the strips squarely on top of each other. Using a sharp knife, cut the stacked dough strips crosswise into 4 equal portions. Place the stacks, cut side up, in 4 of the prepared muffin cups.
- Repeat the process with the remaining 2 dough portions and the cardamom-orange butter and garlic-herb butter.
- Cover the muffin tray loosely with plastic wrap greased with butter. Let the dough rise in a warm spot until doubled in size, 1½–2 hours.
- Preheat the oven to 350°F (180°C) with the oven rack in the upper third position. Whisk together the egg and water in a small bowl. Brush the mixture evenly over the tops of the risen rolls.
- Bake until the rolls are golden brown, 20–25 minutes, rotating the muffin tray from front to back halfway through the bake time.
- Remove from the oven, and let the rolls cool in the muffin tray for 5 minutes. Brush them evenly with the melted butter, and sprinkle with flaky sea salt if desired. Serve warm.
- Enjoy!
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