Chive & Sour Cream Pull Apart Rolls
An enriched dough flavored with sour cream and chives make these rolls the centerpiece of any dinner.
Servings 24 rolls
Equipment
- Stand Mixer
- 13x9 baking pan preferably metal
- Bench scraper
- Pastry Brush
- Instant-read thermometer optional
- Rolling pin (wine bottle works in a pinch)
Ingredients
Tangzhong Ingredients
- 113 grams Milk
- 43 grams Bread Flour
- 113 grams Water
Dough Ingredients
- 30 grams Milk (2 tbsp)
- 5 grams Dry Yeast
- 232 grams sour cream (1 cup)
- 50 grams granulated sugar
- 12 grams Kosher Salt
- 2 Eggs
- 57 grams Unsalted Butter, softened (4 tbsp)
- 650 grams Bread Flour
Fillings
- 20 grams Chives, finely chopped 1/2 cup worth
- Flaky salt & fresh ground black pepper
- 1 Egg
Instructions
Dough Preparation
- Add 113 grams of milk, 32 grams of bread flour, and 113 grams of water to a small sauce pan and whisk until smooth.
- Set over medium-low heat and cook, whisking constantly, until you have a thick paste that resembles mashed potatoes. Remove from the heat and transfer mixture to the bowl of your stand mixer and attach the dough hook.
- In the same sauce pan, add the 30 grams of milk and the yeast. The milk should be warm, around 105 degrees Fahrenheit. Use your instant-read thermometer if you want but its not strictly necessary. Whisk the yeast until dissolved and set aside until foamy.
- In the bowl of the stand mixer with the paste mixture, add the sour cream, sugar, kosher salt, 2 eggs, 57 grams of butter (4 tbsp), and the bread flour. Add the yeast mixture and mix on low until a shaggy dough forms
- Increase mixer speed to medium and mix for another 8-10 minutes or until the dough is very smooth. Add more flour if the dough is very sticky.
- Scrape the dough out of the bowl and onto a clean work surface dusted with flour. Shape the dough into a ball and place into a large clean bowl and cover with cling film. Set in a warm place to proof until doubled in size, around 1½ hours.
Baking Prep and Dough Shaping
- While the dough is proofing, take 28 grams of butter (2 tbsp) and generously coat the bottom and sides of your 13x9 pan.
- Wash the chives and finely chop. Set aside
- When the dough has doubled in size, punch it down a bit then turn out onto a floured work surface and stretch it into a square.
- Roll the dough out into a 12 inch square and sprinkle the chopped chives evenly over the top. Loosely roll the dough up, enclosing the chives. Press the roll down into a rectangle using your hands.
- Roll the dough out again into a 16x6 rectangle. Using a bench scraper, cut the rectangle into 24 pieces by making two cuts long-ways and seven cuts short-ways to make an 8x3 grid. See photos above for a step by step of this process.
- Take one piece of dough and pinch the edges together to form a teardrop shape. Place the dough seam side down on your work surface, do not add flour to your work surface, you want the dough to stick a bit to help form it into a ball.
- Holding your hand like a claw, use the palm of your hand to press into the dough and move in a circular motion to form the dough into a ball shape. Place the prepared dough ball into the prepared pan. Repeat with the other 23 pieces of dough, arranging the dough in a 4x6 grid. Move quickly so the dough can rise evenly for its second proof.
- Cover the pan with cling film and proof for another hour or until the dough has doubled in size. While the dough is proofing, preheat the oven to 375 degrees Fahrenheit and place a rack in the center of the oven.
- When rolls are ready, beat remaining egg and brush on top of the rolls. Sprinkle the tops of the rolls with flaky salt and ground black pepper.
- Bake for 25-30 minutes or until the tops of the rolls are a deep golden brown.
- Once rolls are done, brush the tops of the rolls with the remaining 28 grams (2 tbsp) of butter and add any additional salt you want. Let the rolls cool in the pan for 15 minutes.
- Cut around the edges of the pan and then use a spatula to remove the rolls from the pan and place on a wire rack to cool. Serve warm.