Chive Rolls
1/2 cup plus 2 TBSP whole milk (I use goat milk)
693 g (650 g for the dough, 43 g for the tangzhong)
5 g active dry yeast
1 cup sour cream (I use yogurt)
50 g sugar
12 g salt
3 eggs (one to whisk, brush top of the rolls right before baking)
8 TBSP butter (one stick)
1/2 cup finely chopped chives
Ground black pepper
Flaky sea salt (optional)
Whisk 1/2 cup of milk, 1/3 cup of flour (42 g) and 1/2 cup of water in a small saucepan over medium heat. Whisk until a very stiff paste forms, about 2 minutes. Remove from heat and place into the mixing bowl. Let cool.
Warm the remaining 2 TBSP of milk in the same pot and add yeast. Whisk until dissolved into the milk. Remove from heat and let mixture sit about 5 minutes.
Add sour cream, sugar, salt, 2 eggs, 4 TBSP of butter and 650 g of bread flour to the mixing bowl with the tangzhong mixture. Add yeast mixture and mix together with a dough hook on a low speed until the dough is shaggy form.
Slowly increase speed to medium, scraping down the sides when needed. Add small amounts of dough to mixture if sticky. Mix 10-minutes until dough is smooth.
Remove dough hook from bowl, remove bowl from mixer and cover with a lid or plastic wrap. Let rise in warm area for 1 - 2 hours.
Prep 13x9” pan with 2 TBSP room temp butter. Uncover dough, turn onto a lightly floured surface and stretch into a square
Roll out into a 12” square, adding flour if needed to prevent sticking.
Add chives on top of the dough as even as possible.
Fold dough over itself in thirds. Roll out dough slightly.
Weigh the dough and divide by 24 to have 24 identical rolls.
Roll each dough into a tight ball without flour on a flat surface, place in 9x13” pan for rising.
Cover pan with another pan or plastic wrap and let sit in warm area for 45-60 minutes or until doubles.
Preheat oven to 375.
Crack the final egg into a small bowl and whisk. Uncover the pan and gently brush the tops of the rolls with egg, then sprinkle pepper and salt. Bake until tops are brown, 25-30 minutes
Remove from oven and brush tops with remaining 2 TBSP of butter. Slide a knife around the edge of the pan to loosen the rolls. Place on cooling rack.
Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature.
