sour cream and chive dinner rolls

These are a hit, although the recipe makes a ginormous number of rolls. We happened to get some fresh chives in our weekly farm box, so I decided to pick up some sour cream (one of the few dairy products we almost never have in the house) and try my hand. This is a typical, enriched dough made with butter and sour cream, as well as whole milk and a little sugar. The dough is rolled out and finely chopped chives are sprinkled over the dough and then it’s rolled up and divided into twenty-four “equally"-sized” balls. They’re left to proof, salt-and-peppered, and then baked in a heavily-buttered pan, and they come out of the oven just delicious and golden brown (be sure to spread some more butter on top). As I was putting the doughballs in the pan, I realized that this was going to make an enormous number of dinner rolls that Andy and I had no hope to consume in time (although that’s the kind of challenge we typically rise to!), so I decided to do an experiment. I froze eight doughballs on a dinner plate and transferred them to a plastic bag. We’ll see if they rise and shine and bake up as expected in another week or so. If they do, it might be the way to go as this recipe is enormous.

Ultimately, I recommend this recipe by Claire Saffitz from her book Dessert Person.