Sour Cream And Chive Rolls

SOUR CREAM AND CHIVE ROLLS



Sour Cream and Chive Rolls image

Herb dinner rolls: these go with everything!

Recipe From allrecipes.com

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time P1DT1h42m

Yield 48

Number Of Ingredients: 9

1 cup sour cream
1 teaspoon salt
½ cup white sugar
½ cup butter, melted
2 (.25 ounce) packages active dry yeast
2 eggs, beaten
4 cups all-purpose flour
¼ cup chopped fresh chives
½ cup warm water (110 degrees F/45 degrees C)
Calories77.1 calories
Carbohydrate10.4 g
Cholesterol14.9 mg
Fat3.2 g
Fiber0.3 g
Protein1.6 g
SaturatedFat1.9 g
Sodium68 mg
Sugar2.1 g

Steps:

  • In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
  • In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
  • Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
  • Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
  • Bake in preheated oven until golden brown, 12 to 15 minutes.


PULL-APART SOUR CREAM AND CHIVE ROLLS



Pull-Apart Sour Cream and Chive Rolls image

Recipe From epicurious.com

Categories     Egg     Bread

Number Of Ingredients: 10

1/2 cup Whole Milk
2 tablespoons Whole Milk
5 1/3 cups Bread Flour
1 1/2 teaspoons Active Dry Yeast
1 cup Sour Cream, room temperature
1/4 cup Sugar
2 1/4 teaspoons Morton Kosher Salt
3 Large Eggs
8 tablespoons Unsalted Butter, cut into pieces, divided, room temperature
1/2 cup Finely Chopped Chives

Steps:

  • Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
  • Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
  • Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8-10 minutes.
  • Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1-1½ hours.
  • Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.
  • Turn dough out onto a lightly floured surface and stretch into a square.
  • Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough.
  • Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle.
  • Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid).
  • Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45-60 minutes.
  • Meanwhile, place a rack in middle of oven; preheat to 375°.
  • Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25-30 minutes.
  • Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.
  • Do ahead: 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.


SOUR CREAM CHIVE BREAD



Sour Cream Chive Bread image

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio

Recipe From tasteofhome.com

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 pieces).

Number Of Ingredients: 10

2/3 cup 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast
Calories 105 calories
Fat2g fat (2g saturated fat)
Cholesterol8mg cholesterol
Sodium253mg sodium
Carbohydrate18g carbohydrate (1g sugars
Fiber1g fiber)
Protein4g protein.

Steps:

  • In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).


SOUR CREAM 'N' CHIVE BISCUITS



Sour Cream 'n' Chive Biscuits image

I grow chives in my front yard and like to use them in as many recipes as I can. These moist, tender biscuits are delectable as well as attractive.-Lucile H. Proctor, Panguitch, Utah

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 12-15 biscuits.

Number Of Ingredients: 8

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup shortening
3/4 cup sour cream
1/4 cup milk
1/4 cup minced chives

Steps:

  • In a large bowl, combine dry ingredients. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in sour cream, milk and chives until the mixture forms a ball. , On a lightly floured surface, knead five to six times. Roll to 3/4-in. thickness; cut with a 2-in. biscuit cutter. Place on an ungreased baking sheet. , Bake at 350° for 12-15 minutes or until golden brown. Serve warm.




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