Sour Cream & Chive Pull-Apart Rolls

Pillowy tangzhong rolls with a subtle onion bite and buttery finish.

Time: 3.5 hrYield: 24 rollsDifficulty: medium

enrichedrollsyeastdinner-rollspull-apartintermediate

Claire Saffitz's take on Parker House rolls adds two things that make them genuinely better: tangzhong — a cooked flour-and-milk paste that locks moisture into the crumb — and sour cream, which adds tang and fat without heaviness. The result is a roll so soft it borders on pillowy, with a faint chive-onion flavor and a deep golden crust. These are the rolls people ask for the recipe after.

Ingredients

150 ml	whole milk— divided — 120ml for tangzhong, 30ml for yeast
42 g	bread flour— for the tangzhong (⅓ cup)
120 ml	water— for the tangzhong
625 g	bread flour— for the dough, plus more for dusting
1½ tsp	active dry yeast
240 g	sour cream— room temperature (1 cup)
50 g	granulated sugar— ¼ cup
8 g	kosher salt— 4 tsp Diamond Crystal or 2¼ tsp Morton
3 large	eggs— 2 for dough, 1 for egg wash
115 g	unsalted butter— room temperature, divided — 55g for dough, 30g for pan, 30g for finishing
½ cup	fresh chives— finely chopped
	flaky sea salt— for finishing
	freshly ground black pepper— for finishing

Method

1
Make the tangzhong
Whisk 120 ml milk, 42 g bread flour, and 120 ml water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms — it should look like thick mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer fitted with the dough hook.
2
Bloom the yeast
Gently warm the remaining 30 ml milk in the same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until foamy, about 5 minutes.
3
Build and knead the dough
Add sour cream, sugar, salt, 2 eggs, 55 g butter, and 625 g bread flour to the tangzhong. Scrape in the yeast mixture. Mix on low until a shaggy dough forms, then increase to medium and knead 8–10 minutes, scraping down the bowl occasionally and adding flour by the tablespoon if sticky, until the dough is smooth and supple.
4
First rise
Scrape dough onto a work surface, form into a smooth ball, and dust lightly with flour. Place in a clean large bowl, cover with plastic wrap, and let rise in a warm spot until doubled, 1–1½ hours.
5
Prep pan and incorporate chives
Coat a 13×9-inch metal pan generously with 30 g butter. Punch down the dough and turn onto a lightly floured surface. Stretch into a rough square, then roll out to a 12-inch square. Sprinkle chives evenly over the surface. Roll up loosely from one end, flatten with your palm into a long rectangle, then roll out again to a 16×6-inch rectangle. Cut into 24 roughly 2-inch square pieces (an 8×3 grid).
6
Shape the rolls
Working one piece at a time, gather all four corners and pinch together to form a teardrop. Place seam-side down on the work surface. Cup your hand over the dough and drag in rapid circles — no flour, you want friction — to form a tight ball. Place in the prepared pan in a 6×4 grid. Cover with plastic wrap and let rise until nearly doubled, 45–60 minutes.
7
Bake
Preheat oven to 375°F (190°C) with a rack in the middle. Whisk the remaining egg and brush gently over the tops of the rolls. Sprinkle with flaky salt and black pepper. Bake until deep golden brown, 25–30 minutes.
8
Finish and serve
Remove from oven and immediately brush with the remaining 30 g butter. Cool in the pan 5 minutes, then loosen the sides with a knife and slide the whole grid onto a wire rack. Serve warm.

Tips

The tangzhong is the secret — don't skip it. It's what makes these rolls stay soft for days instead of hours.
Make ahead: form and arrange rolls in the pan, cover, and refrigerate overnight. Let rise at room temperature before baking — allow up to 3 hours since they start cold.
No stand mixer? Knead by hand for 12–15 minutes. The dough is enriched and will feel tacky but shouldn't stick to a clean, unfloured surface.
Rolls keep airtight at room temperature for 3 days. Reheat in a 300°F oven for 8 minutes.