Listen up ranch dressing lovers, these ranch fantail rolls are the dinner roll for you. Herby and creamy and fluffy rolls with a unique shape.
What are fantail rolls? A dinner roll is a dinner roll in some ways. A small portion of bread. A fantail roll is like a pull-apart loaf but individually portioned. These ranch fantail rolls have herby ranch seasoning (mixed with a little greek yogurt) spread onto small portions which are then sandwiched together and baked in a muffin tin. The result is the tops of the muffin look a little bit like a hand fan.
These ranch fantail rolls are herby and tangy (thanks to the buttermilk and greek yogurt) which is delicious. Ranch lovers will like them, but they won’t taste like you dunked your bread in ranch dressing.
Baking Notes & Tips
In order to make ranch fantail rolls we need ranch seasoning. Now, ranch seasoning is basically buttermilk and herbs/spices. If you have a mix you love or make yourself you CAN use that, but you want to make sure you are weighing out the correct amounts. To make this simple, I just based the measurements off of using one packet of Hidden Valley Ranch seasoning mix. About a third of that will go into the dough, and the rest gets mixed with Greek yogurt and brushed on between the layers of dough.
Ranch Fantail Key Ingredients
- All Purpose Flour – Most of my recipes use bread flour, for good reason. Bread flour helps in gluten development and gives it a signature chew. I wanted these to be extra soft and fluffy, which AP flour can help with. You can make it with either, however if you use bread flour you might need to add about a teaspoon to a tablespoon of extra water.
- Ranch Seasoning – Make sure you buy the seasoning packet (or they have jars of it now) and not the dressing packet. I’m honestly not exactly sure of the exact differences – based on the ingredients they definitely are different, but the seasoning is what you want.
- Greek Yogurt – The first time I made these rolls, I used a little butter on the dough before sprinkling seasoning over them. The flavor was a little lackluster so I switched to Greek yogurt to add a little more tang, similar to the ranch dip. You could use sour cream as well.
Ingredients
- 400 g AP flour 3⅓ cups
- 6 g Instant yeast 2 tsp
- 10 g Sea salt ½ tbsp
- 12 g Granulated sugar 1 tbsp
- 10 g Ranch seasoning ⅓ packet
- 1 large Egg room temperature
- 170 g Buttermilk ¾ cup, room temperature
- 2 tbsp Water warm
- 18 g Ranch seasoning ⅔ packet
- 150 g Plain Greek yogurt 5 oz yogurt cup
Instructions
- In the bowl of your stand mixer with dough hook attached, add flour, yeast, sugar, salt, 10g of ranch seasoning, egg, buttermilk and water. Mix together and then mix on low for 10-20 minutes or until the dough is smooth and elastic.
- Shape dough into a ball, lightly grease bowl and place dough back into the bowl. Cover and allow the dough to rise until doubled in size – about 1-2 hours.
- Mix your Greek yogurt and the rest of your seasoning packet together.
- Prepare a 12 muffin tray by brushing each cavity with butter or olive oil or spraying with cooking spray. Set aside.
- When dough has risen, punch down the dough and transfer to your work space.
- Divide the dough into two portions, and cover the portion you are not working with first with a tea towel or your dough bowl upside down.
- Roll out the dough into a 12×16 rectangle.
- Cut the dough into thirds on the short side, and each strip into quarters. Repeat on the second portion of dough.
- You should have 60 squares, which is enough for each roll to have 5 layers. 4 of each of those layers will be brushed with the Greek yogurt mix, leaving the last one without as it will be an outside piece. Brush a piece with yogurt and then stack another piece on top, repeating until the last piece which you do not brush. Place into the prepared muffin tin.
- Repeat with all the remaining dough. Once you have filled the muffin tin, cover with a tea towel or proofing cover and allow to rise again in a warm spot for 30-60 minutes.
- Preheat your oven to 350°F about halfway through your proofing time.
- When the rolls are done proofing they should have puffed up and fill the tin a little more. Bake them on the center rack of your oven for about 18-22 minutes or until the tops are golden brown.
- Remove from the oven and transfer the rolls to a wire cooling rack. Let the bread cool for at least 20 minutes before serving. Store in an airtight container for 1-3 days. Enjoy!
