Sour Cream and Chive Dinner Rolls

Ingredients

• 4 cups Bread flour (High‑protein bread flour for structure)
• 0.5 cup Whole milk (Room temperature)
• 0.5 cup Water (Room temperature)
• 1.5 teaspoons Active dry yeast (Half a tablespoon, dissolved in a little warm liquid)
• 2 teaspoons Kosher salt (Divided – some in dough, some for topping)
• 0.25 cup Granulated sugar (Balances flavor)
• 4 tablespoons Unsalted butter (Divided – 2 tbsp in dough, 2 tbsp for pan & finishing brush)
• 1 cup Sour cream (Room temperature)
• 3 Eggs (2 for dough, 1 for egg wash; room temperature)
• 0.33 cup Fresh chives (Finely sliced, dry before adding)
• 1 teaspoon Flaky sea salt (For topping)
• 0.5 teaspoon Freshly ground black pepper (For topping)

Instructions

1. Make the tangzhong (flour‑water‑milk roux)

   Combine ½ cup bread flour, ½ cup whole milk, and ½ cup water in a medium saucepan. Whisk until smooth, then place over medium heat, whisking constantly until the mixture thickens to a heavy‑cream consistency and the bottom of the pan can be scraped clean.

   Time: PT10M

2. Cool the tangzhong

   Transfer the hot tangzhong to a clean bowl and let it cool to about 40 °C (room‑temperature) so it won’t kill the yeast later.

   Time: PT10M

3. Activate the yeast (optional proof)

   In a small cup, dissolve 1½ tsp active dry yeast in a splash of warm water (about 110 °F) and let sit 5 minutes until foamy. If the yeast looks inactive, discard and start over.

   Time: PT5M

4. Mix wet ingredients

   In the stand mixer bowl, whisk together 2 large eggs, 1 cup sour cream, ¼ cup granulated sugar, and the cooled tangzhong. Add the dissolved yeast, 2 tbsp softened butter, and a pinch of kosher salt.

   Time: PT5M

5. Add dry ingredients and knead

   Add the remaining 3½ cups bread flour and the rest of the kosher salt to the mixer. Using the dough hook on low speed, mix for about 5 minutes until the dough becomes smooth, supple, and slightly tacky. Scrape down the sides of the bowl periodically.

   Time: PT5M

6. First rise (bulk fermentation)

   Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour 45 minutes.

   Time: PT1H45M

7. Prepare the chives

   Trim the chives, slice them thinly on a cutting board using a sharp knife, keeping the pieces in small circles. Measure out roughly ⅓ cup of sliced chives.

   Time: PT5M

8. Punch down, incorporate chives, and shape dough

   Turn the risen dough onto a lightly floured surface. Gently punch down to release large gas bubbles. Roll the dough into a 12‑inch square, sprinkle the sliced chives evenly, then fold the dough over the chives and roll it up loosely, sealing the herb layer inside.

   Time: PT15M

9. Divide and form rolls

   Roll the chive‑infused dough into a 16‑inch‑by‑6‑inch rectangle. Using a bench scraper or pizza cutter, cut the rectangle into 24 equal pieces (cut lengthwise into thirds, then crosswise into eight). Shape each piece into a tight ball by pinching the seams together and rounding on the work surface.

   Time: PT10M

10. Second rise (proof)

    Arrange the 24 balls, seam‑side down, in the greased 13×9‑inch pan. Cover loosely with a proofing bag or a clean towel and let rise at room temperature until the rolls are nearly doubled and touching, about 45 minutes.

    Time: PT45M

11. Egg wash and season

    Beat the remaining egg until smooth. Lightly brush the tops of the proofed rolls with the egg wash. Sprinkle each roll with a pinch of flaky sea salt and freshly ground black pepper.

    Time: PT5M

12. Bake the rolls

    Place the pan in a pre‑heated oven at 375 °F. Bake for 25‑30 minutes, until the rolls are deep golden brown and sound hollow when tapped.

    Time: PT30M

    Temperature: 375°F

13. Finish with butter and cool

    Remove the pan from the oven and immediately brush the tops with the remaining 2 tbsp melted butter. Let the rolls cool in the pan for 10‑15 minutes, then transfer to a cooling rack to finish cooling.

    Time: PT15M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

1 g