Golden Butter Fan Rolls

There is something irresistibly nostalgic about pillowy yeast rolls brightened with a hint of sweetness and laminated with soft butter. One pull on a feathery layer unleashes the comforting aroma of warm milk and caramelized sugar, while the crust glows a gentle amber thanks to an egg-yolk wash. These Golden Butter Fan Rolls start with an enriched milk dough that is divided, slathered with butter, rolled into spirals, chilled briefly so the butter firms into distinct flakes, then proofed and baked until each roll blossoms into buttery petals. They are a hybrid of classic Central-European milk bread, American Parker House rolls, and the buttery folded “fan” buns popular across Southeast Asia—simple ingredients, show-stopper results.

Cooking Time

Mixing & first knead: 15 minutes

First rise: 60 minutes
Portioning & rest: 20 minutes
Butter lamination & chill: 30 minutes

Second rise: 30 minutes
Baking: 40 minutes
Total: about 3 hours, mostly unattended

Ingredients

Dough

300 ml lukewarm whole milk (about 38 °C / 100 °F)
50 g (¼ cup) granulated sugar

7 g (1 Tbsp) active dry yeast
60 g (¼ cup) unsalted butter, melted and slightly cooled
1 large egg white (reserve yolk for glaze)

600 g (about 5 cups) bread or strong all-purpose flour
1 tsp fine sea salt
50–80 g (⅓–⅔ cup) extra flour, as needed for soft but workable dough

Butter layer & finishing

30 g (2 Tbsp) very soft butter per roll, about 360 g total

1 reserved egg yolk + 1 Tbsp milk, whisked, for glaze

Step-by-Step Cooking Directions

1 Activate yeast
Combine warm milk, sugar, and active dry yeast in a large mixing bowl. Whisk, cover, and let stand 10 minutes until foamy.

2 Build enriched base
Stir in melted butter and egg white. Add 600 g flour and salt. Mix with a wooden spoon until a shaggy dough forms.

3 Knead
Turn onto a lightly floured counter. Knead 8 minutes, sprinkling just enough of the extra flour to keep sticking minimal. Dough should end soft, silky, and slightly tacky.

4 First rise
Grease a clean bowl, set dough inside, cover tightly, and proof in a warm place 1 hour or until doubled.

5 Portion
Punch down gently, turn out, weigh, and divide into 12 equal pieces (about 85 g each). Shape each into a smooth ball, cover with a towel, and let rest 20 minutes so gluten relaxes.

6 Laminate with butter
Roll each ball into an oval 18 × 10 cm. Spread 1–2 Tbsp soft butter over the surface, stopping 1 cm from the edges. Starting at a short side, roll into a tight log. Coil the log snail-style or fold in thirds “fan” fashion—either way creates layers. Pinch seam to seal.

7 Chill
Arrange rolls on a tray, wrap, and freeze 30 minutes. This firms butter so layers stay distinct in the oven.

8 Second rise
Line a 23 × 33 cm (9 × 13 in) pan with parchment. Place chilled rolls 2 cm apart. Cover loosely and proof 30 minutes; they should puff by about 50 %.

9 Glaze & bake
Heat oven to 170 °C / 340 °F. Brush tops with egg-yolk glaze. Bake 40 minutes, rotating halfway, until deep golden and internal temperature reaches 93 °C / 200 °F. Tent with foil if browning early.

10 Cool & serve
Rest 10 minutes in the pan, then transfer to a rack. Serve warm so buttery layers peel like pastry.

Nutritional Information (per roll, 1 of 12)

Calories 355 Protein 7 g Fat 18 g (Sat 11 g) Carbs 42 g Fiber 1 g Sugar 6 g Sodium 210 mg

Origins and Popularity of the Recipe

Layered butter rolls appear everywhere flour meets dairy: Austrian kipferl, Malaysian roti paung, Southern Parker House. Social-media home bakers have recently revived “fan rolls” by stacking ovals of buttered dough to create dramatic petals. This recipe blends a European milk-bun foundation with that laminating technique, delivering bakery-style texture without labor-intensive puff pastry.

Reasons Why You’ll Love the Recipe

Pull-apart theatre—guests tear off flakes, releasing perfumed steam.
Straightforward pantry—milk, flour, butter, egg, sugar.

Make-ahead flexibility—freeze the shaped rolls up to a month; thaw overnight, proof, bake.
Versatility—rolls suit breakfast with jam, dinner rolls for stew, or dessert with cinnamon sugar.
Kid-friendly project—dividing and butter-painting are fun hands-on tasks.

Health Benefits

While enriched bread is a treat, using whole milk supplies calcium; egg white adds high-quality protein; moderate sugar keeps sweetness low. Butter provides fat-soluble vitamins A, E, and butyric acid beneficial for gut cells. Enjoy in mindful portions alongside fiber-rich dishes.

Serving Suggestions

Breakfast—split and spread with berry preserves.

Holiday table—serve alongside roast turkey with herb butter for extra decadence.
Sliders—fill warm rolls with pulled pork or grilled veggies.
Dessert—dust with powdered sugar, drizzle with honey, pair with hot chocolate.

Common Mistakes to Avoid

Milk too hot—above 43 °C kills yeast; aim for body-warm.
Adding all extra flour at once—incorporate slowly; dough should stay soft.
Skipping chill—warm butter leaks, gluing layers instead of separating.

Under-proofing second rise—dense crumb; rolls should feel marshmallow-puffy.
Over-baking—watch color; internal temp is most reliable cue.

Pairing Recommendations

Soup—creamy tomato, butternut squash, or chicken noodle.

Wine—light sparkling Prosecco cuts richness.
Tea—Earl Grey or chamomile complements buttery notes.
Cheese board—serve rolls as flaky crackers for soft cheeses.

Cooking Tips

If kitchen is cold, proof dough inside an off oven with just the light on.
For extra crunch, sprinkle sesame or poppy seeds on the glaze.
Replace 15 % of flour with whole-wheat for nutty nuance; add 1 Tbsp milk to offset absorption.

Use European-style high-fat butter for flakier layers.

Similar Recipes to Try

Parker House Rolls with Herb Butter
Japanese Hokkaido Milk Bread

Cinnamon-Sugar Pull-Apart Loaf
Malaysian Garlic Butter Buns
Savory Pesto Swirl Dinner Rolls

Variations to Try

Cinnamon honey—replace interior butter with cinnamon-sugar; drizzle honey after baking.
Cheddar chive—scatter shredded cheddar and snipped chives over butter before rolling.
Chocolate hazelnut—spread Nutella, sprinkle chopped nuts, bake, dust with icing sugar.

Garlic herb—mix minced garlic, parsley, and parmesan into the butter layer.
Vegan—swap milk for oat milk, butter for vegan margarine, egg for aquafaba glaze.

Ingredient Spotlight: Active Dry Yeast

Active dry yeast is dormant Saccharomyces cerevisiae coated in dead cells to prolong shelf life. Hydrating it in warm milk with a little sugar wakes the living cells, which then metabolize carbohydrates, releasing CO₂ and ethanol that lift dough and develop nuanced flavor. Store airtight in the freezer up to a year for consistent potency.

Conclusion

Golden Butter Fan Rolls prove that bakery-worthy flaky bread is achievable in any home kitchen. With patient rises, a quick chill, and generous buttering, simple dough transforms into layered clouds that invite sharing. Bake a pan for brunch, holidays, or whenever the aroma of fresh bread is the comfort you crave—the smiles as each petal peels away will be worth every minute of waiting.

Frequently Asked Questions

Can I use instant yeast? Yes—use 6 g. Skip the activation step; mix directly with flour and sugar, then add lukewarm milk and butter.
Why freeze the rolled dough? A short freeze solidifies butter so steam separates layers instead of soaking into dough.
Can I halve the recipe? Certainly; divide all ingredients in two and bake in an 8-inch square pan 30 minutes.

Is bread flour necessary? All-purpose works; texture will be slightly softer.
How long do rolls stay fresh? Airtight at room temp 24 hours; rewarm 5 minutes at 160 °C to refresh.
Can I refrigerate dough overnight? Yes—after first rise, punch down, cover, chill up to 16 hours, then continue with portioning next day.

Can I add fillings besides butter? Thin layers of fruit jam, pesto, or grated cheese work; keep moisture light.
Why did my rolls bake unevenly? Hot spots; rotate pan halfway and ensure rolls are uniform size.
Can I use a bread machine? Use dough cycle for kneading and first rise, then shape manually.

What if I’m lactose-intolerant? Substitute lactose-free milk and plant-based butter; results remain fluffy though flavor differs slightly.