These sourdough sour cream and chive pull-apart rolls are soft, fluffy and super easy to make! They're the perfect addition to any Thanksgiving spread! These are brushed with lots of chive butter and topped with flaky sea salt!
These sour cream chive rolls are a modified version of my classic sourdough dinner rolls! So be sure to check out that post for extra tips and more flavor suggestions!
I make rolls over the course of 2 days and store the dough in the fridge overnight for maximum flexibility!
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Ingredient Notes
You just need a handful of simple ingredients to make these fluffy sourdough sour cream and chive rolls!
Sourdough Starter - I love making everything with sourdough starter and these rolls are no exception! It adds just the right amount of tangy flavor to the dough! Don’t have a sourdough starter? Never fear! Just check out my Sourdough Guide for all my tips and tricks!
Bread Flour - I use bread flour to help the rolls have the best structure and texture, but you can easily substitute all purpose flour. You just made need 2-3 extra tablespoons of flour.
Honey - You can use granulated sugar instead of honey in the dough.
Flaky Sea Salt - I always had flaky sea salt to the tops of these rolls for both flavor and looks! I love using Maldon Flaky Sea Salt because it has the best flavor and texture.
Sour Cream - The sour cream replaces the milk in these rolls for an extra tangy flavor and tender texture!
The complete list of ingredients and amounts is located in the recipe card below.
Making the Dough
Since sourdough breads require more rising time that those using commercial yeast, I like to make the dough for these sour cream chive rolls a day in advance and proof the rolls in the fridge overnight so that you have the most flexibility around when to actually bake the rolls!
Day One
Using a stand mixer with a dough hook attachment, combine all dough ingredients (sourdough starter, sour cream, flour, honey, salt, egg, melted butter, and chopped chives) and mix on a low speed until the dough comes together in a cohesive mass that pulls away from the sides of the bowl. Then continue to let it knead for 5-10 minutes or until very smooth.
Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
Divide the dough into 15 equal pieces (roughly 85 grams each) and shape into tight rounds. I shape the rolls the same way I shape a sourdough boule (check out my sourdough guide for shaping tips).
Place the dough balls into a lightly greased 9x13 pan.
Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (12-24 hours).
Note: The baking dish pictured is a 10x7 which is why it only fits 12 rolls. A normal 9x13 pan will fit all 15 rolls.
Day Two
The next morning, remove from the fridge at let the rolls rise at room temperature for 1-2 hours before baking. The dough should be light and fluffy and doubled in size from the previous day.
If desired, right before baking, brush with a small amount of melted butter and sprinkle with flaky sea salt.
Bake at 350°F for 20-25 minutes. Make sure you check on the rolls frequently and if the tops start getting too brown, loosely tent with foil for the remainder of the baking time.
When the rolls are almost finished baking, mix together the melted butter and chopped chives. As soon as the sour cream chive rolls come out of the oven, brush with the melted chive butter!
Sourdough Tips & Tricks
If you've never baked with sourdough before, it can be a little tricky. But don't worry, I have a full Sourdough Starter Guide all about making and maintaining a sourdough starter! I also have a full guide on different types of flour you can use to make sourdough and of course a guide on how to make a Beginner Homemade Sourdough Loaf. Below are a few quick tips and key terms you need to know.
- Sourdough Starter - A culture of wild yeast and bacteria that leavens and flavors sourdough bread. I use what's called a "liquid starter" versus a stiff starter. This means the starter is made with equal parts flour and water and should be a consistency similar to cake batter.
- Sourdough Discard - The portion of your starter that is discarded when feeding your starter (can be used in tons of recipes like sourdough discard blueberry muffins or sourdough pancakes).
- Ripe Starter - A starter that's ready to be used in baking. Your starter is ripe roughly 6 hours after feeding and will have doubled in size, have lots of visible bubbles, and a fresh acidic aroma.
Weigh your ingredients! For all my sourdough recipes, I measure the ingredients in grams because it's much more accurate! I highly recommend getting a kitchen scale if you don't already have one! However, I have included alternate US customary measurements for your convenience.
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If your oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all breads and baked goods! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Easy sourdough recipes for beginners! If you've never made sourdough bread before, I recommend starting with some simple, no-fuss recipes like my sourdough naan or sourdough bagels! But if you're already a pro, I have a ton of fun sourdough recipes you can try!
Recipe FAQ's
For all my sourdough recipes, I measure the ingredients in grams because it's much more accurate! I highly recommend getting a kitchen scale if you don't already have one!! However, I have included alternate US customary measurements for your convenience.
Yes! Shape the rolls and place in the greased baking dish. Them immediately cover and place in the fridge for up to 36 hours. When you're ready to bake, let them rise at room temperature for 1-2 hours or until puffy.
Yes! If you want to speed up the process or use sourdough discard, make the following adjustments: Add 2 teaspoons of instant yeast to the dough. For the first rise after mixing the dough only rise at room temperature for 1 hour. Then shape as directed add to the baking dish, cover and let rise at room temperate for 60-90 minutes or until the rolls have increased in size and are fluffy. Then bake normally. Alternatively, after shaping you can immediately transfer them to the fridge for 12-24 hours and bake immediately after removing from the fridge.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Sourdough Sour Cream & Chive Rolls
Special Equipment
Ingredients
Dough
- 227 grams ripe sourdough starter
- 332 grams sour cream, room temperature
- 1 large egg, room temperature
- 540 grams bread flour, substitute all purpose flour
- 85 grams unsalted butter, melted
- 12 grams kosher salt
- 20 grams honey, optional
- 3 tablespoons chives, finely chopped
Top With
- 2 tablespoons unsalted butter
- 1 tablespoon chives, finely chopped
- flaky sea salt
Instructions
Day One
- Using a stand mixer with a dough hook attachment, combine all dough ingredients (sourdough starter, sour cream, flour, honey, salt, egg, melted butter, and chopped chives) and mix on a low speed until the dough comes together in a cohesive mass that pulls away from the sides of the bowl. Then continue to let it knead for 5-10 minutes or until very smooth.
- Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
- Divide the dough into 15 equal pieces (roughly 85 grams each) and shape into tight rounds. I shape the rolls the same way I shape a sourdough boule (check out my sourdough guide for shaping tips).
- Place the dough balls into a lightly greased 9x13 pan.
- Cover the pan tightly with plastic wrap and place in the refrigerator to rise overnight (12-24 hours).
Day Two
- he next morning, remove from the fridge at let the rolls rise at room temperature for 1-2 hours before baking. The dough should be light and fluffy and doubled in size from the previous day.
- About 30 minutes before you bake the rolls, preheat the oven to 350°F.
- If desired, right before baking, brush with a small amount of melted butter and sprinkle with flaky sea salt.
- Bake at 350°F for 20-25 minutes. Make sure you check on the rolls frequently and if the tops start getting too brown, loosely tent with foil for the remainder of the baking time.
- When the rolls are almost finished baking, mix together the melted butter and chopped chives.
- As soon as the sour cream chive rolls come out of the oven, brush with the melted chive butter!
- Serve warm and enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Kerry says
I've made these 4 or 5 ti.es now. Everyone loves them.
I am wondering why mine don't rise as much - especially after overnight in the fridge.
If they don't double in 2 hours, can I wait one more hour?
Kyleigh Sage says
Yes absolutely! Everyone’s sourdough is different so some might rise a little slower than others, so there’s usually a 1-3 hour window of extra rising time to experiment with!