{"id":205388,"date":"2025-04-25T19:48:08","date_gmt":"2025-04-25T19:48:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/sour-cream-and-chive-clover-rolls-bake-from-scratch\/"},"modified":"2025-04-25T19:48:08","modified_gmt":"2025-04-25T19:48:08","slug":"sour-cream-and-chive-clover-rolls-bake-from-scratch","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=205388","title":{"rendered":"SOUR CREAM-AND-CHIVE CLOVER ROLLS – Bake from Scratch"},"content":{"rendered":"


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Achieve professional-quality breads at home with the new <\/span>Ooni<\/span><\/a> Halo Pro Spiral Mixer<\/a>. Its unique dual function of mixing and kneading efficiently creates a strong gluten network within dough, enabling these savory dinner rolls to bake up full and high on the outside with a soft, fluffy crumb on the inside.<\/span><\/p>\n

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Sour Cream-and-Chive Clover Rolls<\/h2>\n
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Rolls<\/h4>\n
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  • 3\u00bc to 3\u00bd<\/span> cups<\/span> (406 to 438 grams) all-purpose flour, divided<\/span><\/li>\n
  • 3<\/span> tablespoons<\/span> (36 grams) granulated sugar<\/span><\/li>\n
  • 1<\/span> tablespoon<\/span> (9 grams) kosher salt<\/span><\/li>\n
  • 2\u00bc<\/span> teaspoons<\/span> (7 grams) instant yeast<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> (2 grams) ground black pepper<\/span><\/li>\n
  • \u00bd<\/span> cup<\/span> (120 grams) plus 1 tablespoon (15 grams) water, divided<\/span><\/li>\n
  • \u00bd<\/span> cup<\/span> (120 grams) sour cream<\/span><\/li>\n
  • \u00bc<\/span> cup<\/span> (57 grams) unsalted butter, cubed<\/span><\/li>\n
  • 2<\/span> large eggs<\/span> (100 grams), room temperature and divided<\/span><\/li>\n
  • 3<\/span> tablespoons<\/span> (9 grams) finely chopped fresh chives<\/span><\/li>\n
  • Garlic-Chive Butter<\/span> (recipe follows)<\/span><\/li>\n<\/ul>\n<\/div>\n
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    Garlic-Chive Butter<\/h4>\n
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    • 1<\/span> cup<\/span> (227 grams) unsalted butter, room temperature<\/span><\/li>\n
    • 2<\/span> tablespoons<\/span> (6 grams) finely chopped fresh chives<\/span><\/li>\n
    • 2<\/span> cloves<\/span> garlic<\/span> (6 grams), grated<\/span><\/li>\n
    • 1<\/span> teaspoon<\/span> (3 grams) kosher salt<\/span><\/li>\n
    • \u00bd<\/span> teaspoon<\/span> (1 gram) ground black pepper<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      Rolls<\/h4>\n
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        In the bowl of the Ooni Halo Pro Spiral Mixer, whisk together 1\u00bd cups (188 grams) flour, sugar, salt, yeast, and pepper by hand until combined. Attach dough hook and breaker bar.<\/p>\n<\/li>\n

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        In a medium saucepan, heat \u00bd cup (120 grams) water, sour cream, and butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120\u00b0F (49\u00b0C) to 130\u00b0F (54\u00b0C). Add sour cream mixture and 1 egg (50 grams) to flour mixture; beat at medium-low speed, 30%, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, 30%, gradually add 1\u00be cups (219 grams) flour and chives, beating just until combined and stopping to scrape sides of bowl. Slowly increase mixer speed to medium, 50%. Beat until a soft, elastic dough forms, 6 to 10 minutes. Dough will pull away from sides of bowl and gather around the dough hook, and a small piece of dough will stretch until thin and translucent without tearing. Add up to remaining \u00bc cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.<\/p>\n<\/li>\n

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        Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until doubled in size, 30 to 45 minutes.<\/p>\n<\/li>\n

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        Spray a 12-cup muffin pan with cooking spray.<\/p>\n<\/li>\n

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        Turn out dough onto a clean surface, and divide into 36 portions (about 21 grams each). Shape each portion into a ball; place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75\u00b0F\/24\u00b0C) until puffed, about 30 minutes.<\/p>\n<\/li>\n

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        Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n

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        In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water; brush onto dough.<\/p>\n<\/li>\n

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        Bake until golden brown and an instant-read thermometer inserted in center registers at least 190\u00b0F (88\u00b0C), 10 to 12 minutes. Brush Garlic-Chive Butter onto hot rolls; serve warm with remaining butter.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n