Sour Cream and Chive Dinner Rolls

Описание: A roll that’s perfect on its own, makes an unbeatable sandwich, and somehow tastes even better the next day? These sour cream + chive rolls are it. Made using the tangzhong technique for that ultra-soft, fluffy texture, slathered with butter, these rolls are absolutely delicious. Recipe below!

Yeast Mixture
2 tsp active dry yeast
1 tsp sugar

Tangzhong
¼ c bread flour, 30 grams (King Arthur brand)
⅓ + ¼ c whole milk
⅓ c water

Dinner Rolls
5 c bread flour, plus more for dusting
⅓ c sugar
3 large eggs
¾ csour cream, full-fat
2¾ tsp kosher salt, Diamond Crystal brand
6 TBSP salted butter, melted
½ c chives, finely chopped

Baking Pan and After Baking
3 TBSP salted butter, room temperature
flaky salt
3 TBSP cold salted butter, for tops of cooked rolls

How-to

-Scald the milk. Place milk in a small sauce pan and heat over medium low heat. Do not allow the mixture to come to a boil, rather you want to see steam rise from the liquid and a thin film of wrinkled skin develop over the milk. Once that develops, cook for 1 min, then carefully transfer ¼ cup milk to a small bowl (this is for the yeast mixture).With remaining milk, add ⅓ cup water and ¼ flour to make the tangzhong and whisk over low heat until a paste forms and no lumps remain. Set aside to cool.
-Yeast
Once reserved ¼ cup milk mixture lowers to 115°F, add yeast and sugar. Stir lightly and leave for the mixture to bloom, should take 5-10 minutes.If yeast does not bloom in 10 minutes, you will need to do the yeast mixture step again.
-Dinner Rolls
In a standing mixer bowl, add ½ of bread flour, sugar, sour cream, salt, eggs, melted butter, bloomed yeast mixture, and tangzhong.
Mix on low until mixture comes together then add remaining flour. Once the flour is incorporated, knead on med high for 5 minutes. Dough should have a tacky, not sticky texture. If dough is still sticky, add more bread flour in increments of 1 tablespoon at a time until dough is not longer sticky.
First rise. Grease mixing bowl with butter. Form the dough in to a ball Add dough, and transfer to prepared bowl. Cover bowl with plastic wrap and place in a warm place for 45-90 minutes OR until dough has doubled in size.

Once dough has doubled in size, remove plastic wrap and punch down the dough to remove air. Turn dough onto a lightly floured surface and knead for 1 min.
Form rolls. Roll dough into a 12-inch square and top with chives, reserving a 1-inch border. Lightly roll into a log and roll again into a 20 x 6 rectangle. Use a pizza cutter to segment the dough into 20 pieces.
Roll dough into a ball. As you roll, lightly pull the sides to the bottom until the tops of the dough ball are smooth, then roll the bottoms on the counter to seal the bottom.
In a 13×9 baking pan, add 3 tbsps of room temperature butter to the pan. Add rolled dough to the pan. You should have 5 rows of 4 rolls.
Second rise. Cover pan with plastic wrap and place in a warm place. Wait 1 hour or until the dough balls have doubled in size. Preheat oven to 350°F. Prepare egg wash. In a small bowl, add one egg and 1 tablespoon water. Mix well. Using a pastry brush, gently brush tops of rolls with egg wash.
Bake
Bake rolls for 25-27 minutes or until golden brown. If dinner rolls are browning too soon, lightly cover the pan with foil.
Brush with Butter and Salt. When ready, remove from oven and brush tops with remaining 4 tbsps butter. Sprinkle with flaky salt, if desired. Best when eaten warm.

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