{"id":8641,"date":"2025-11-26T20:58:08","date_gmt":"2025-11-26T20:58:08","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8641"},"modified":"2025-11-26T20:58:11","modified_gmt":"2025-11-26T20:58:11","slug":"sour-cream-and-chive-rolls","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/sour-cream-and-chive-rolls\/","title":{"rendered":"Sour Cream and Chive Rolls"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Sour Cream and Chive Rolls<\/span><\/h2>\n
<\/div>\n
The classic Parker House rolls inspired this recipe. In all honesty, they\u2019re even better\u2014more pillow-like and tender than the originals. Then there\u2019s a subtle onion flavor from the addition of chives and the tang of sour cream which are an excellent addition to the batter. The batter itself owes a lot to a white roux made from flour and milk and cooked to a stiff paste. Japanese in origin, this \u201ctangzhong\u201d is used to make Japanese Milk Bread. <\/span>
<\/div>The Parker House, now the Omni Parker House, is the oldest continuously operating hotel in the United States.\u00a0 It was opened by Harvey Parker in 1855. Boston Cream Pie was invented here. Lemon Meringue pie made its first appearance here. But their namesake recipe, the Parker House Roll cannot be dated. It was on the menu by the mid-1870s. The recipe is attributed to an in-house German baker named Ward. By 1896 a recipe for the rolls appeared in Fanny Farmer\u2019s \u201cThe Boston Cooking School Cookbook\u201d and their fame was sealed.<\/span><\/div>\n
<\/div>\n
Total Time<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>24<\/span> rolls<\/span><\/span><\/div>\n\n
Author: <\/span>Claire Saffritz – Chewing the Fat<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • \u00bd<\/span> cup plus 2 Tbsp.<\/span> whole milk<\/span><\/li>
  • 5\u2153<\/span> cups (667g)<\/span> bread flour, divided, plus more<\/span><\/li>
  • 1\u00bd<\/span> tsp.<\/span> active dry yeast<\/span><\/li>
  • 1<\/span> cup<\/span> sour cream<\/span> room temperature<\/span><\/li>
  • \u00bc<\/span> cup (50g)<\/span> sugar<\/span><\/li>
  • 4<\/span> tsp.<\/span> Diamond Crystal or 2\u00bc tsp. Morton kosher salt<\/span><\/li>
  • 3<\/span> large<\/span> eggs<\/span><\/li>
  • 8<\/span> Tbsp.<\/span> 1 stick unsalted butter, cut into pieces, divided, room temperature<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely chopped chives<\/span><\/li>
  • Flaky sea salt<\/span><\/li>
  • Freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Whisk \u00bd cup milk, \u2153 cup flour (42 g), and \u00bd cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat<\/div><\/li>
    • Scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.<\/div><\/li>
    • Gently warm remaining 2 Tbsp. milk in the same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until the mixture is foamy, about 5 minutes.<\/div><\/li>
    • 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\u201310 minutes.<\/div><\/li>
    • Scrape dough onto a work surface and form into a smooth ball<\/div><\/li>
    • 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\u20131\u00bd hours.<\/div><\/li>
    • Meanwhile, coat a 13\u00d79\u2033 pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover the dough and punch down lightly to expel some of the gas.<\/div><\/li>
    • Turn dough out onto a lightly floured surface and stretch into a square.<\/div><\/li>
    • Roll out, dusting with more flour as needed to prevent sticking, to a 12\u2033 square and sprinkle chives evenly over dough.<\/div><\/li>
    • Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out the dough again, dusting with more flour as needed, into a 16\u00d76\u2033 rectangle.<\/div><\/li>
    • Using a wheel cutter or bench scraper, cut dough into twenty-four 2\u2033-squarish pieces (an 8\u00d73 grid).<\/div><\/li>
    • 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 the 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 the ball in the prepared pan and repeat with the remaining pieces of dough, spacing to make a 6\u00d74 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45\u201360 minutes.<\/div><\/li>
    • Meanwhile, place a rack in the middle of the oven. Preheat to 375\u00b0.<\/div><\/li>
    • Using a fork, whisk the remaining egg in a small bowl until no streaks remain. Uncover the 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\u201330 minutes.<\/div><\/li>
    • Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in the pan for 5 minutes. Slide a knife or an offset spatula around the sides of the pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide the entire grid of rolls out and onto a wire rack. Serve warm or let cool.<\/div><\/li>
    • 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.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8638,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,874,140,696,3530,1712],"tags":[],"class_list":["post-8641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-bread","category-side","category-snack","category-thanksgiving","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/11\/Pull-apartRolls.jpeg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8641"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8641\/revisions"}],"predecessor-version":[{"id":8646,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8641\/revisions\/8646"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8638"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}