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!
Combine all of the dough ingredients in the bowl of stand mixer and knead with the dough hook on low until it's fully combined. Turn the mixer off and allow the dough to rest for about 10 minutes.
After the rest, continue to knead the dough on medium speed until the dough comes together into a smooth, cohesive ball that pulls away from the sides of the bowl (5-10 minutes).
Transfer the dough to a lightly oiled bowl and cover. Let the dough rise in a warm place for 2 hours.
Move the bowl to the fridge to finish rising overnight.
Day Two
Remove the dough from the fridge divide the dough into 24 equal pieces (roughly 38 grams each) and shape into tight rounds. You want to make them a bit smaller than you think, because they will rise.
Place the dough balls into a lightly greased 9x13 pan, cover, and let rise in a warm place for 1-2 hours or until the rolls have puffed up and almost doubled in size.
Brush with a small amount of butter and sprinkle with sea salt before baking.
About 30 minutes before you bake the rolls, preheat the oven to 350°F.
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, add the unsalted butter and chives to a small microwave safe bowl and microwave for 30 seconds to melt. As soon as the rolls come out of the oven, brush with the melted chive butter.
Serve warm and enjoy!
Notes
The rolls are best eaten the same day but will keep at room temperature for up to 3 days.