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
Ingredients:
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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Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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I made these for christmas last year and they were amazing…literally my favorite thing about the meal…unless I'm super-busy, I'll never buy dinner rolls at the store again.
If I used all purpose flour instead of bread flour would I have a similar result??
All I had was two little shallots left in the garden so I used the green tops and the bulbs. These are the best rolls I've ever made. Your recipes are really amazing. TYVM.
For the love of God.
olive garden
20:20 before we bake lol
19:58 👀
Made these for Christmas dinner..A HIT. Other than my absurdly not evenly sized rolls, I am very pleased. Can you use other dry herbs in these? Finely chopped thyme, rosemary and Parmesan? Just wondering how to use up some more holiday herbs. Baking with you throughout the pandemic has been beyond informative. I would essentially say, you have taught me how to bake. My little gay heart is now in love with baking. All the best from Toronto.
Made these for my first hosted holiday and all 24 were eaten. Fantastic recipe
I made these rolls for Christmas today and they were a ROARING HIT! How are these so perfect?! Dessert Person is one of the staple cookbooks in my kitchen! Wow!
Anyone know what baking pan she's using there? Looks nice and high quality.
I made these for thanksgiving and they were SO good! Flavorful and pillowy. Everyone went back for seconds and there were none left for leftovers! Going to have to double the batch next time!
I love the Claire explains WHY you do things. I've cooked all my life, but learning so much from her
Clarification— how much flour is needed to make the Tangzhong? I attempted to make this for the first time and added so much flour because there was no measurement!
I'm watching and re-watching this so intently as if I'll ever be able to make these lol. They look so yummy!!
I need to get my hands on some active dried yeast. I’ll have a ball 😊
Can't wait to make these!!
Damn haven't seen this heffer since that other channel went down. Got bigger 😭
Does not give instruction or measurements for quite a few things, so I fucked up my bread.
I would love to make these rolls, but I can't tell how much FLOUR I need to make the Tangzhong!! You tell us half a cup of milk and half of water, but missed telling us how much flour is needed for that consistency. Please help, fellow cooks!!:) I LOVE all of your recipes, Claire, I'm sure this will be a total HIT:)
These were AMAZING! Huge hit for Thanksgiving dinner! Will make over and over again.
If you have chives in your garden it is super easy to preserve them – cut just as Claire describes and put into a mason jar with a tight lid. Pop into the freezer and they will freeze loose enough to sprinkle out as you need them. Yum!
I made these today and they were OUTSTANDING. I decided to do the first proof in the fridge overnight – around 8 or 9 hours. Now I know why bakers get up so dang early in the mornings. Appreciate your local bakers!!! I will say, my second proofing took more like 1.5 – 2hrs to get the dough to double in size. Guessing it was because the dough was cold from the proofing in the refrigerator.
How does she explain everything and yet nothing at all. I followed this exactly and my dough came out dry and tough.
I’ve made these for Thanksgiving three years in a row now— they are in the oven at the moment and my house smells amazing!
Damn look at the butter gutters on those bad boys
Doesn’t say how much flour to use in the roux
Can you freeze these at some point to pull out and make with success? What stage would you freeze?
Nice video breakdown in the description lol
I wanted to come on here to say: I made these by hand and they still came out delicious with amazing texture!! So if you don't have a mixer don't feel like you can't make these 🙂
Has anyone made this dough ahead of time and froze it? I feel like it should work…if you do it after the first rise and forming the rolls
Has anyone had success mixing and kneading this by hand ?
I love these rolls! I made them last year and can't remember the pan I used. I only have a glass 9×13, but I did rolls one year (diff recipe) in a 15x10x1 jelly roll pan and that worked – would that size work here? Trying to prioritize metal over size… Thanks!
Made these today ❤ amazing
Can you prepare them and freeze them before the 2nd rise?
I made these for Thanksgiving. Started on Wed night, refrigerated, finished them on Thanksgiving. Will need a weekly batch because everyone LOVED them… we couldn't stay away from them. This might be what I'm asked to bring to all family gatherings… which would be a delight because we found them fun to make and the couple of hiccups we encountered were due to inexperience. As always, Thank you, Claire!
Claire, PLease tie you hair back, and don't touch your hair while you are demonstrating your cooking. But your rolls look delicious.
These are amazing. My Asian family is not a big fan of savory breads, so I basically ate them all myself. I managed to finish the whole pan within 1 week. I store them in the fridge and pop them in the toaster oven for 3 minutes. Oh my, toasty, fluffly, onion-y! I will probably try to make half the recipe next time!
Can you freeze the dove and if so at what stage of proofing
Can anyone tell which brand of baking pan she’s using. Trying to be mini Claire and use exactly what she uses. Any help would be great! 🙂
It looks Claire is working on a marble slab. Is it better to use marble, wood or just a general countertop?
Could these be frozen before baking?
Would it be possible to freeze these before the second rise? Then thaw night before thanksgiving and let the final rise happen and bake. Is that a thing?
I also read something about doubling yeast if I wanted to freeze them. Any insight would be much obliged.
I have both of your books in the mail at this time..can’t wait! Can these rolls be made/prepped ahead? I want to make them for Thanksgiving, but there’s so much going on during r thanksgiving; it would be nice to do some of it the day before. Thoughts?
I wanna try these!!
How would I do this without a stand mixer?
Eating dinner rolls and swearing. What more can one ask for?
Currently doing a test batch of these in prep for Thanksgiving. My dough is just sticky – it never got to the point Claire showed where it was tacky but didn't stick to the fingers. I've added several extra tablespoons of flour and the dough is still sticky. Didn't want it to get completely overworked so I went ahead and pulled it out of the mixer anyway and I'm letting it rise now.
I made this recipe and wanted to share some comments…1. I bought a .5 ounce clamshell of chives at Kroger which yielded about 1/3C when cut. This is enough, but I think more would have been better. 2. Evenly cutting the rolls can be a challenge. I think next time I would trim the dough to make squared ends, then measure the dough and divided by 24, to give me a target measurement per roll. Then cut into 24 and weigh each portion and either pinch off some dough or supplement with the trimmings to reach your target measurement. The closer you get to your target for each portion, the nicer it looks once baked, otherwise you get hills and valleys with uneven portions. 3. I added 1/2 t sugar to the 2 T milk before adding yeast for better proofing. 4. When making the tangzhong, the recipe calls for using 1/3 C of flour out of the total 693 flour. I would almost be prone to using the full 693 grams for the main portion, and measuring an additional 1/3 C for the tangzhong since I had to add tablespoons of flour anyway, to make it less sticky, so might as well add the full amount at the beginning. 5. If you can time the bake to come out right before service, they will look the best. In my case, a few hours elapsed. They still tasted good, but the appearance was less shiny on top from the butter, and of course freshly baked rolls are just plain better. I think you could form the portions, let them rise in the pan, then cover and put in the fridge until right before mealtime. Then take the pan out to warm up, and bake.
The final product was very good.
i have never in my life tasted bread this good oh my god thank you for this recipe