Spurred on by the British Baking Show, Pull-Apart Sour Cream Rolls was my bake for the day. It was a rush for time but I was rewarded with a handshake (from my in-resident judge) and comments included: Nice outside appearance with a golden color on the top, sides and bottom. Interior is tender, soft and light– a perfect texture. Their melt-in-your mouth flavor is outstanding!
The recipe came fromn Claire Saffitz’s cookbook Dessert Person. I found it on a Bon Appétit (Nov. 2020) post. It actually included fresh chives that were added to the dough when it was rolled out in a cinnamon roll fashion. Fresh chives are not available right now, so I left them out and just divided the dough into 24 balls. Once our chives are in season, I will definitely try the chive version.
The dough incorporates the tangzhong method — a white roux made from flour and milk cooked to a stiff paste; a method used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light.
Pull-Apart Sour Cream Rolls . . . using the tangzhong method
Makes 24 rolls
1/2 cup plus 2 tablespoons whole milk
5 1/3 cups (667 g) bread flour, divided, plus more
1 1/2 teaspoonsactive dry yeast
1 cup sour cream, room temperature
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons kosher salt or 4 teaspoons table salt
3 large eggs
8 tablespoons (1 stick) unsalted butter, cut into pieces, divided, room temperature
Everything Bagel Seasoning Mix, optional
- Tangzhong: Whisk 1/2 cup milk, 1/3 cup flour (42 g), and 1/2 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 tablespoons 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 tablespoons 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 to 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 to 1 1/2 hours.
After a 1 1/2 hour rise. - Meanwhile, coat a 13x9" pan, preferably metal, with 2 tablespoons butter (it will be a generous layer, which is what you want). (Note: Despite that amount of butter, the rolls still were a bit difficult to remove from the pan so next time I’ll line the pan with a sheet of parchment ut to size and add the butter to the parchment.)
- Uncover dough and punch down lightly to expel some of the gas. Cut dough into 24 even pieces.
- 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 to 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 Everything Bagel Mix Seasoning if desired.
- Bake rolls until tops are deep golden brown, 25 to 30 minutes.
- Remove pan from oven and immediately brush tops with remaining 2 tablespoons butter. (Note: I used much less 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. They also freeze well.
Recipe without photos:
Pull-Apart Sour Cream Rolls . . . made using the tangzhong method
Makes 24 rolls
1/2 cup plus 2 tablespoons whole milk
5 1/3 cups (667 g) bread flour, divided, plus more
1 1/2 teaspoonsactive dry yeast
1 cup sour cream, room temperature
1/4 cup (50 g) granulated sugar
2 1/4 teaspoons kosher salt or 4 teaspoons table salt
3 large eggs
8 tablespoons (1 stick) unsalted butter, cut into pieces, divided, room temperature
Everything Bagel Seasoning Mix, optional
- Tangzhong: Whisk 1/2 cup milk, 1/3 cup flour (42 g), and 1/2 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 tablespoons 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 tablespoons 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 to 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 to 1 1/2 hours.
- Meanwhile, coat a 13x9" pan, preferably metal, with 2 tablespoons butter (it will be a generous layer, which is what you want). (Note: Despite that amount of butter, the rolls still were a bit difficult to remove from the pan so next time I’ll line the pan with a sheet of parchment ut to size and add the butter to the parchment.)
- Uncover dough and punch down lightly to expel some of the gas. Cut dough into 24 even pieces.
- 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 to 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 Everything Bagel Mix Seasoning if desired.
- Bake rolls until tops are deep golden brown, 25 to 30 minutes.
- Remove pan from oven and immediately brush tops with remaining 2 tablespoons butter. (Note: I used much less 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. They also freeze well.
