The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person

The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person
This recipe is inspired by Parker House rolls, but manages to make ones that are even more pillowy thanks to a technique borrowed from Japanese milk bread that uses something called a tangzhong. Follow along to learn how Claire Saffitz makes these perfect Pull-Apart Sour Cream & Chive Rolls.

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Pull-Apart Sour Cream And Chive Rolls

1/2 cup plus 2 tablespoons whole milk (5 oz / 142g)
5 1/3 cups bread flour (1 lb 8.4 oz / 693g), plus more for dusting
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
1 cup sour cream (8.2 oz / 232g), at room temperature
1/4 cup sugar (1.8 oz / 50g)
4 teaspoons Diamond Crystal kosher salt (0.42 oz / 12g)
3 large eggs ( 5.3 oz/ 150g)
8 tablespoons unsalted butter (4 oz / 113g), cut into pieces, at room temperature
1/2 cup very finely chopped chives (0.71 oz / 20g)
Flaky salt and freshly ground black pepper

Video Breakdown
0:00 Start
0:01 How To Make The Best Homemade Dinner Rolls

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