The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make Pull-Apart Sour Cream and Chive Rolls from her book Dessert Person, featuring a tangzhong roux for a soft, pillowy texture.

From the video

Answers: How do you make pull-apart sour cream and chive dinner rolls?

• sour cream and chive dinner rolls
• tangzhong dough technique
• bread baking
• yeast dough preparation
• dinner roll shaping

Ingredients

• 1/2 cup Whole milk
• 3 1/2 cups plus 1/2 cup for tangzhong Bread flour
• 1 1/2 teaspoons Active dry yeast
• 1/2 cup Sour cream
• 1/4 cup Sugar
• 1 1/2 teaspoons Kosher salt
• 3 large Eggs
• 1 stick Unsalted butter
• 1/3 cup Chives
• null Flaky salt
• null Black pepper

What it concludes

• Using light-colored aluminum pans creates even baking without overcooking the exterior of the rolls.
• Making the dough a day ahead and letting it rise slowly in the refrigerator improves flavor and convenience.
• Baking at 375 degrees for 25 to 30 minutes yields golden brown rolls.
• Brushing the rolls with melted butter after baking gives them a shiny finish and buttery flavor.