Tested till perfect Fantan Dinner Rolls
Fantan Dinner Roll
Photography by Yvonne Duivenvoorden

Fantan Dinner Rolls

As these rolls bake, they fan out into buttery layers to pull apart when eating.

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

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  • Portion size 20 rolls


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Punch down dough; divide in half. On lightly floured surface, roll one half into 16- x 10-inch (40 x 25 cm) rectangle. Brush with half of the butter. Cut into forty 2-inch (5 cm) squares. Place, butter side up, in 10 stacks of 4 squares each. Place, cut side up, in 10 greased muffin cups, fanning out. Repeat with remaining dough. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.

Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.

Nutritional Information Per roll: about

cal 153 pro 4g total fat 5g sat. fat 3g
carb 24g fibre 1g chol 30mg sodium 150mg
potassium 66mg

% RDI:

calcium 2 iron 10 vit A 5 folate 32
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