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Dinner Fan Rolls

My mom loved making these little fan rolls and lately I've been making them instead of Zwieback.
They are simple and your company will ask you how you did it.
It makes two dozen which is perfect for most dinner meals.
Once baked, they freeze really well to serve just thaw and reheat briefly.

  • 2 cups warm water
  • 1 heaping tablespoon dry yeast (or use instant and add it to 2 cups of the flour instead)
  • 2 tablespoons honey
  • 1 egg
  • 1 teaspoon salt
  • 1/4 cup melted lard (you can use any fat you want. mom always used lard. It makes for a moist roll)
  • 4 - 5 cups flour (you can substitute half whole wheat flour)
  • several tablespoons melted butter for spreading over dough
  1. Mix together the warm water and honey and add the yeast unless you are using instant which you will add later.  Let the yeast sit in the warm liquid about 5 minutes.
  2. Add in the egg, salt and melted lard and beat together well.
  3. Add 2 cups of flour and then another two cups of flour (this two cups would include the instant yeast).
  4. Add additional flour to make the dough manageable. Knead 8 - 10 minutes until smooth.
  5. If you use a kitchen machine, allow the dough to knead on slow until it comes away from the bowl.
  6. Cover the dough in a large bowl and allow to rise for an hour.
  7. Roll the dough into a large rectangle about 1/4 inch thick.
  8. Spread melted butter over the dough and cut into 12 fairly even slices.
  9. Using half the slices, lay one slice over the other and repeat with the remaining dough so that you have two stacks of dough.
  10. Cut each stack into 12 pieces and lay them cut side up into greased muffin tins.
  11. Allow to rise until double and then bake in a 375 oven for about 15 minutes or until golden brown.


  1. Oh Lovella - these look delicious. I always wondered how you make these! Thanks for sharing this recipe. Have a wonderful week and I hope it's not too busy for you as you make preparations for Christmas. Blessings to you and your family.

  2. i can practically smell these through the computer

    they look so yummy

  3. shirley reimer bertheletteDecember 19, 2011 at 12:06 PM

    Hi Lovella<3 they look so pretty, but, I have a silly question <3 ,how do you measure, any doe,, pie doe, like( i/8 OR 1/4 inch thick. thanks. :) <3

  4. shirley reimer bertheletteDecember 19, 2011 at 12:51 PM

    yikes, my spelling (just don't know) well I meant dough!!! Lovella' :) <3

  5. This might be a silly question, but do you let the yeast rise first before mixing?

  6. WOW! These looks AMAZING. I don't know if mine will look so lovely but I MUST give them a try. THank you for sharing

  7. Shirley, just give it a guess. It doesn't need to be concise. Maryann..sorry, yes let the yeast sit a few minutes in the warm liquid. I fixed that instruction..

  8. I really like these. I might make these for Christmas. Thanks.

  9. It frustrates me that some in my family have joined the gluten-free side of dinning. Every time that I see a wonderful roll recipe, I think about who can eat them & who can't. I refuse to give up bread!

  10. shirley reimer bertheletteDecember 19, 2011 at 8:46 PM

    Thanks: <3 had to ask :: :)) about the dough: my daughter had asked me ,I said close to what you had said... but had better check in to see if I said it right (LOL)

  11. They look so delicious!
    NIce finding you!
    Visit me at:

  12. Thanks for your kind words on my twist and knot cinnamon buns post! I said to my husband after reading it "my life is complete - Lovella sent me a comment"!! :) :)
    You are such an inspiration to me on so many levels - all of you MGCC gals!!!! And, I have to admit, I'm just a wee bit obsessed with your blogs and sorry if I've commented too much at times. Thanks for being so positive and interesting. Hugs....

  13. Those rolls look pretty darn good. As a breadhead, I can see myself making these soon. Thanks for a great recipe!

  14. I make these every year for Thanksgiving now. These were so good and I just wanted you to know.

  15. these rolls were amazing, and so light and fluffy. I found it took about 5 cups of flour. Had wanted to make a batch of Zweback, but this recipe is smaller, and easy to make, and you have enough for bringing to a family meal. Excellent!

    1. Madelaine, I am so glad you had success with these fan buns and thank you for passing on the feedback.


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