Consider the pull-apart sour cream and chive rolls by Claire Saffitz, like the Parker House dinner rolls or the likes of savory pork buns. And there is no reason why you can’t have these rolls for breakfast, we did. It’s unmistaken that these rolls are fluffy and pillowy — made possible by a method borrowed from Japanese milk bread.
Called the Tangzhong technique, you make a roux paste by heating flour and liquid in roughly a 1-to-5 ratio. In this recipe, you cook the paste with bread flour and whole milk. Then add it to the dough, thereby increases the dough’s ability to hold onto moisture. The resulting texture of the rolls is ultra-soft and tender. The sour cream adds the tang and the addition of chives tips the balance to savory.
Overall, it’s an enriched dough with the use of eggs and butter. You get a smooth and supple dough after extensive kneading for about 10 minutes. There is no better time to pull out the electric mixer for the task instead of mixing the dough by hand. The initial dough comes together almost effortlessly in the mixer. The first rise takes 1 to 1 1/2 hours until about doubled in size. Roll out the dough to a square. Then sprinkle the chives across the dough. Fold and roll up the dough sheet and form the individual rolls. (See the recipe below for details.) The second rise takes another 45 to 60 minutes. Brush with egg wash and bake.
You may find the dough mixing and shaping techniques in the beginning part of this video.
If you have prior experience with the Tangzhong method, you’ll will find the rolls easy to make. If you have not used this method before, you’ll find it a worthwhile learning experience. The Tangzhong is another technique in the baker’s toolbox that’s useful and rewarding to master in the long run.
Pull-Apart Sour Cream and Chive Rolls | Dessert Person
Ingredients
- ½ cup plus 2 Tbsp. whole milk
- 5⅓ cups (667 g) bread flour, divided, plus more
- 1½ tsp. active dry yeast
- 1 cup sour cream, room temperature
- ¼ cup (50 g) sugar
- 4 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt
- 3 large eggs
- 8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided, room temperature
- ½ cup finely chopped chives
- Flaky sea salt
- Freshly ground black pepper
Instructions
MAKE THE TANGZHONG: Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
PROOF THE YEAST: Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
MIX THE DOUGH: Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.
LET THE DOUGH RISE ONCE: Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.
PREPARE THE PAN: Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.
ADD THE CHIVES AND PORTION THE DOUGH: Turn dough out onto a lightly floured surface and stretch into a square.
Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough.
Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle.
Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid).
FORM THE ROLLS: Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid.
DO THE SECOND RISE AND PREHEAT THE OVEN: Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.
Meanwhile, place a rack in middle of oven; preheat to 375°.
BRUSH WITH EGG AND BAKE: Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.
BRUSH WITH MORE BUTTER AND LET COOL: Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.
Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature.
Notes
https://www.bonappetit.com/recipe/pull-apart-sour-cream-and-chive-rolls
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