Sourdough Sour Cream & Chive Rolls

close up shot of sourdough sour cream chive dinner rolls

Sourdough Sour Cream & Chive Rolls

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!

Course Bread, Side Dish, Sourdough

Cuisine American

Prep Time 20

Cook Time 20

Resting Time 12

Total Time 12 40

Servings rolls

Calories 251kcal

Author Kyleigh Sage

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

Metric - US Customary

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

The rolls are best eaten the same day but will keep at room temperature for up to 3 days.

Nutrition