The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person
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- Опубликовано: 25 май 2022
- The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person
This recipe is inspired by Parker House rolls, but manages to make ones that are even more pillowy thanks to a technique borrowed from Japanese milk bread that uses something called a tangzhong. Follow along to learn how Claire Saffitz makes these perfect Pull-Apart Sour Cream & Chive Rolls.
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#Bread #ClaireSaffitz #DinnerRolls
Pull-Apart Sour Cream And Chive Rolls
Ingredients:
1/2 cup plus 2 tablespoons whole milk (5 oz / 142g)
5 1/3 cups bread flour (1 lb 8.4 oz / 693g), plus more for dusting
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
1 cup sour cream (8.2 oz / 232g), at room temperature
1/4 cup sugar (1.8 oz / 50g)
4 teaspoons Diamond Crystal kosher salt (0.42 oz / 12g)
3 large eggs ( 5.3 oz/ 150g)
8 tablespoons unsalted butter (4 oz / 113g), cut into pieces, at room temperature
1/2 cup very finely chopped chives (0.71 oz / 20g)
Flaky salt and freshly ground black pepper
Video Breakdown
0:00 Start
0:01 How To Make The Best Homemade Dinner Rolls
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director/Camera: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar 
Хобби
These rolls are a major hit at my house. Every now and then my mom asks me to make "os pãozinhos da Claire." This book has created so much work for me in the kitchen-
That’s so rad!
Tati, are you from Brazil? What do you use as a sub for sour cream?
@@nicolethomygentil4360 oi, sou sim! Segui uma receitinha super simples que achei online na época - 300ml de creme de leite fresco e suco de 1 limão taiti. Bate com um fouet até ficar com consistência de chantilli (só cuida pra não bater demais pra não virar manteiga). Não sei como se compara ao sour cream americano porque esse nunca experimentei, mas essa receita fica deliciosa!
Você conseguiu encontrar essa tal de bread flour ou usou a farinha comum??
@@jamilleadib4712 não consegui, guria. A primeira vez que fiz essa receita misturei farinha de glúten na de trigo (não lembro a proporção que usei agora.) Depois disso tentei só a farinha de trigo (qualidade premium) e deu certo também! Só que acabei usando uma quantidade um pouco maior de farinha do que a Claire recomenda - fui adicionando de colher em colher até a textura ficar boa pra mim.
I think it's a crime that nobody ever bothers to comment on how beautiful Claire's slab of marble is, so pretty
I did! :)
I have a similar one. It's smaller though and I'm very jealous :(
OMGOSH I noticed immediately 🥰 I’ve been wanting a better board since I started baking bread and am considering asking my nephew for one.
I bought a similar one from Crate and Barrel for $60 and it has been so worth it for all the baking I have done because of Claire
I made these for Thanksgiving and my guests are STILL talking about it to this day. ACTIVELY.
where is everyone getting these recipes so early? the book is on pre order and this video just came out. ya'll making them for thanksgivng? I wouldv'e loved to have this for thanksgiving...
@@matthewwilson5472 this recipe is from Claire's first book, Dessert Person, which came out a couple of years ago :)
This are debatably my favorite recipe from the book, they are seriously so insanely good, I think about them every waking second and every time I shut my eyes before bed... 😴❤️
wait til ya meet a girl!
@@jimrichardson3078 dude that was savage... But hilarious 🔥
@@jimrichardson3078 the hilarity and accuracy of this comment🤣🤣🤣🤣🤣
I love the Claire explains WHY you do things. I've cooked all my life, but learning so much from her
The multiple Claires when she's describing the "shoulder to shoulder" rolls are SENDING me
For those who are wondering, according to Dessert Person cook book for the Tangzhong: whisk 1/2 cup of milk (4 oz/ 113g), 1/3 cup of flour (1.5 oz/ 43g), and 1/2 cup water (4 oz/ 113g). Until smooth. I own NOTHING. All of this is courtesy of Claire Saffitz Dessert Person.
Came to the comments for this!! THANK YOU! Can you also tell us what the rest of the milk is for? 😕
Thank you! I want to make these for thanksgiving and hated she left that info out of the video and description. Now I can make these!
@@maxe381 to mix with the yeast I believe. You can see her grab milk at 4:30 right before it cuts to her adding yeast
Thank you!!!!!
BIG THANK YOU!!! I was wondering exactly that! Claire forgot to mention in this video:)
First
😂
no
first
1nd 1th
Well played.
Thank you Claire, for stopping this by starting! 😂
The shoulder to shoulder bit got me. The humor of the editors are superb
I wanted to come on here to say: I made these by hand and they still came out delicious with amazing texture!! So if you don't have a mixer don't feel like you can't make these :)
THANK YOU! I’m staying w/friends & want to make them (for the first time) for Thanksgiving, but they don’t have a stand mixer. Do you have a guesstimate of how long the kneading takes (just so I can plan correctly)?
@@movingforwardLDTH it took me about 20 minutes. I would say add 4 cups of flour at first. When you first start kneading its really hard to get all the flour incorporated. You'll be thinking "how on earth will this come together?" Then all of a sudden it does. At that point you can add the rest of the flour. Good luck!
@@09britfred , thanks so much!!!
I love how Cal, Vinny, and the others ask more questions now and contribute commentary that shows they’ve learned more about baking. The chorus of “It’s an onion/allium." was so funny.
I've made these a couple of times and they're always a huge hit. It takes some time but totally worth it. I made these at Thanksgiving and did the first proof and shaping the night before. Put the baking pan in the fridge overnight for the second proof. Took it out around 8 and let it come to temp and finish proofing in the warm humid kitchen as everything else cooked. Then, popped them in the oven about an hour before dinner time, so we had fresh, warm rolls. Soooo good. For days afterwards, we used the leftovers to make sliders with the leftover turkey. But Claire's right, they're good enough on their own. They still retain moisture and softness for days.
I came to the comments to see if anyone else did a fridge proof! Thank you! I’d like to make these for a work Thanksgiving potluck but won’t have a lot of lead time to make them day-of.
like many others have already mentioned, this recipe truly is a FAVORITE. i made it once for my family and once for my roommates and now it’s one of their most requested baked goods! i could eat half the rolls myself, probably…
How much flour is in the milk/flour mixture on the stove top? She doesn't say in the video and I want to make them haha.
I would guess visually from the video and from another cookbook I have (not Claire's) that also has a guide on tangzhong that it's 1/3 cup flour because this cookbook also requires 1/3 cup flour to 1/2 cup whole milk, which I think Claire is also using!
@@nicolealexander6324 she puts the ingredients in the video description
@@nicolealexander6324 43g which is 1/3c of the flour! the rest goes into the stand mixer (:
In a tangzhong the flour starches are gelatinizing so you can achieve a higher moisture content while still being able to handle the dough!
The way Claire explains how to cut chives... it's like having mini culinary arts lesson ❤
This is Claire Saffitz's Masterclass in chives.
I made these for Thanksgiving 2022 but, instead of using a 13x9 pan, I used 2 - 9" cake rounds and froze one. Welp, I discovered the frozen batch in the back of my freezer this week, thawed & warmed them in the oven and used them as slider buns. Appropriately wrapped and handled they're almost as good as fresh out of the oven, but the margin is slim. They're insanely close to fresh out of the oven in November.
This is such a winning recipe, I'm at a loss to appropriately describe how fantastic these are.
how much of the tangzhong do you use? is it half a cup a cup? and much flour do you add to create the tangzhong?
Claire should win an Oscar for her gripping portrayal of a bun expanding in a pan in the oven
right!!!!!!! was looking for this comment, so adorable 😭😭
These are by far the best rolls you'll ever eat. My whole family asks for them all the time. This was the first recipe I made when I from Dessert Person and right then I knew I'd be doing so much baking from the book. (I was right, I've made most of the recipes and they're all delicious and fun to make)
I want to try to make this rolls so much!!!
Also, Claire: "OK! *claps with kitchen mittens*" Made my day.
My husband makes these rolls for any special family occasion and everyone always raves how amazing they are! Seriously the best rolls🤤
Might do this tomorrow. Also bread is literally life.
Knowing your own darkness is the best method for dealing with the darknesses of other people.
This was the first bread recipe I ever made, I make it multiple times a year and it’s AMAZING every time! I’ve used caramelized onions instead of chives and also turned out delish!
I made these for thanksgiving and they were SO good! Flavorful and pillowy. Everyone went back for seconds and there were none left for leftovers! Going to have to double the batch next time!
how much of the tangzhong do you use? is it half a cup a cup? and much flour do you add to create the tangzhong?
These and the gougères are my two favorite recipes from Dessert Person - somehow both savory bakes! The dinner rolls have become my required contribution to family holiday dinners, they are incredible. Once when my grocery store was completely out of fresh chives I substituted with fresh rosemary, and they were just as good!
I have a different roll recipe, for a garlic herb recipe and never thought to use fresh chives. Of course I haven't made them since I've been able to grow my own chives again! These are looking quite nommy!
i've always wondered what the tangzhong milk roux actually does in a bread, and i think this is the first time i've seen it explained. thank you!
This is a favourite in our house and honestly, we don’t make any other dinner roll. My 7 year old asks for it every time we have pasta.
Favorite recipe from the book! I’ve done a ton and this has left people in awe.
THESE ARE SO GOOD. I've made them 3 times in the last 6 weeks. I make a quarter batch which seriously challenges my maths ability but is the right amount for 2-3 people. The second time I used garlic and diced jalapenos instead of the chives, and sprinkled with some everything bagel seasoning. Absolute winner.
I have made these a couple of times before and have always hoped you would make a video to follow along with. I’m just much more of a visual leaner so I’m so excited to have this!
Used to make these and bring them into work and my coworkers adored them. My absolutely favourite recipe from the book!
Every time I watch your videos, all I can think of is how lucky your team is!!!!
It's a killer recipe Clare - I've made this several times and each time its true perfection!
I love the smiley faces that appear on doughs and bowls! They just make the video even more cheery!
The tips on technique in this recipe are so helpful! Claire is such a good teacher.
I love how Claire included tangzhong, it truly makes a difference!
Claire is the best at demonstrating rolling technique!
These are THE BEST. I made them for a special dinner and everyone loved them.
I made these rolls for Christmas today and they were a ROARING HIT! How are these so perfect?! Dessert Person is one of the staple cookbooks in my kitchen! Wow!
I've made these multiple times for family, friends, and coworkers. Everyone has been blown away, they're amazing,
This was the first recipe I made from the book as soon as it was out and have become a holiday staple since then.
I haven’t been able to make these successful and I’ve tried several times. I feel better about what I might have done wrong and will try again. They look so good.
is your yeast foaming when you proof (proof your yeast, it might be the issue)?
a french chef picking up a crushed chive and saying "UGH!" is literally the most french chef thing I've ever heard lol
Really leaning into the stereotype.
my mouth waters every single time I watch her videos. I wish I could smell through the screen. more the reason to start baking at home. Thanks Claire for sharing and as always being silly and over all great. low key miss your gourmet videos at Bon- Appetite, that's where I started watching you and then over to your channel since day one of Dessert Person. I've made two of your recipes and haven't failed me yet. Love your work and passion for the kitchen.
Absolute best rolls I've ever had. Made them for 2 years now and everyone asks for the recipe during Thanksgiving and Christmas. Thank you!!!
I made these rolls, this recipe is the best. So tasty , light and beautiful.
just enjoying the happy vibes with claire and gang🥰
One of the first recipes I followed from Dessert Person & all I can say is that these are insanely delicious.
My partner and I have regularly eaten a full pan of these rolls between us. They are glorious. Highly recommend having with boursin.
Love Claire’s use of a paintbrush for the butter
These were AMAZING! Huge hit for Thanksgiving dinner! Will make over and over again.
Great recipe/video. Thank you. There's a lot of technique involved in this and I'm glad you went over it, like how to properly cut chives.
So close to 1 million, Claire Saffitz!
I enjoyed making these rolls - they have given me the confidence to try more bread making. They were also a hit with me guests who thought I bought them and wanted the recipe!!
I love the tips about slicing the chives!
I make these for every holiday gathering and have had multiple people ask me for the recipe! Truly a star recipe.
The editing of your videos makes me laugh out loud. Love it!!
I love this recipe. I’ve made it for Thanksgiving for the past couple years.
Those rolls look absolutely amazing 💜
Let’s get her to 1 million people!!!
I know Claire loves to not waste… so if she reads any of this: I started saving my butter wrappers for use on pans and cookware. The residual butter left on the paper and the no butter on the other side is perfect for lightly greasing a pan. It’s cut down on my cooking spray usage and the amount of butter I measure out for things like rolls.
Ooh! Borrowing this idea
Thanks for the tip!!
I do this too. If you do any amount of baking, the wrappers really add up and are healthier than that fake cooking spray you can get. Just keep them in a ziplock bag in the frig.
My mother used to do that, but these days I unwrap the butter stick while it's cold and there really isn't a significant amount of butter remaining on the wrapper.
Butter sticks are typically wrapped in parchment, so you can use the wrapper to line a baking pan even if there’s very little butter left on the wrapper.
All I had was two little shallots left in the garden so I used the green tops and the bulbs. These are the best rolls I've ever made. Your recipes are really amazing. TYVM.
We loved these so much for Thanksgiving we wanted to make them for Christmas but had NOT planned ahead and had no chives. So I cut the wild onions growing in the yard (and, no, I don't use any herbicides in my yard and picked them from the front yard where my dogs DON'T "go"). The rolls were delicious. And, yes, we now have two pots of chives growing in the garden. Delicious recipe.
Here I am for another year of making these for thanksgiving. So glad to have this video for reference when making the recipe
I made this last year,so soft and delicious ,my husband really like it . I give also to our friend they said,so yummy. This month Jan.19,2024 I made it again double recipe because I want to give too to my husband friend. Still rising the dough now.Thank you Miss Clair for sharing the recipe. From Canaada
I made these for Thanksgiving. Started on Wed night, refrigerated, finished them on Thanksgiving. Will need a weekly batch because everyone LOVED them... we couldn't stay away from them. This might be what I'm asked to bring to all family gatherings... which would be a delight because we found them fun to make and the couple of hiccups we encountered were due to inexperience. As always, Thank you, Claire!
Everytime I hear Claire says that she is better with her left arm, I always remember that the right hand is the sort of clawlike hand.... I relate on a celular level, cause I'm also a lefty... and I also have a right clawhand 😁😁
Made these for my first hosted holiday and all 24 were eaten. Fantastic recipe
Oh wow those rolls look absolutely delicious, so soft and amazing 😍😍
i have never in my life tasted bread this good oh my god thank you for this recipe
I haven't baked bread since 2020 for whatever reason but I think this will get me back into it.
I made these today and they were OUTSTANDING. I decided to do the first proof in the fridge overnight - around 8 or 9 hours. Now I know why bakers get up so dang early in the mornings. Appreciate your local bakers!!! I will say, my second proofing took more like 1.5 - 2hrs to get the dough to double in size. Guessing it was because the dough was cold from the proofing in the refrigerator.
this was one of the first recipes i've made, and we make this recipe the most. it's that good
Yay!! Love this recipe! Thank you so much Claire for everything 💕
I made these for Thanksgiving last year, they were really great!
I just got the book and these look delicious! They’re definitely going to be the first recipe I try!
I made a steak dinner and subbed these rolls for the sour cream and chive baked potatoes, that I typically make. Everyone loved them. Thank you for the idea, and thank you for all the extra tips to help out, when I make dinner rolls for Thanksgiving!
The Crew is so talented! And I’ve seen pics, handsome!
Wow. What a show. Awesome. Thank you.
These are the bomb. Can confirm. 11/10 all day every day.
Those look absolutely amazing! Thank you for making this video. I made a pot of epic chicken soup 2 nights ago and while watching all I could think was how fantastic these would have been to dunk into that rich chicken stock. Great Vid! Thanks again!
Thanks so much for sharing this recipe! 👍🥰👍😋😋😋😋😋❤️
I've made this recipe countless times already and yet I'm still watching this entire video.
This was the first recipe I tried from the book when I bought it!
I made these the night before Thanksgiving and kept in the fridge over night and rolled out the next day. Day 2 took about 2-1/2 hours for the 2nd rise since the dough was cold. Baked for 35 min. Soooo good!!!!
My mom is gonna go nuts for these, also love the inclusion of the tangzhong, I usually use milk and flour to make mine- I’ve incorporated it into my challah and pan de mie making as well, I have to say it makes any soft fluffy bread softer, springier, and it gives it a few bonus days of softness when it would otherwise have gone too stale
Sophie, how much flour did you use for the Tangzhong for these rolls?? Claire forgot to mention..Thanks!
These are delicious! And quite easy. I recently made some fluffy potato buns for hamburgers. When Claire said to cook the milk and flour to a mashed potato-like consistency, it made me think these might make good potato rolls, with all the sour cream and chives. I'll have to try that as well. But they are pretty perfect as is. Another great fool-proof recipe from Claire.
Woke up thinking back when Calire was making Reeses Peanut Butter Cup, I had to come back to watch Claire. ❤️
I LOVE this one
Our family has a recipe similar to this that we call Casse-rolls since we cook them in a casserole dish. Looking forward to integrating sour cream and chives into our rolls and see how they turn out!
I have to make these for every church potluck now or my priest gets really disappointed. I love your book and cannot wait for the next one!
Bless you, and your immediate family
Just made dinner rolls today, before your video, can’t wait to try this recipe
I’ve made these for Thanksgiving three years in a row now- they are in the oven at the moment and my house smells amazing!
how much of the tangzhong do you use? is it half a cup a cup? and much flour do you add to create the tangzhong?
It's not often I cook / bake from a book that has nothing but smash hits. Every single time I cook anything out of dessert person everyone raves about how wonderful it is
These rolls are so good! We froze some after baking and then let them thaw in the fridge and just heated in the microwave and they were perfect!
I was reading comments to see if they would freeze well. Thank you 🌷
Everyone bugs me to make these. I have made them several times and it’s hands down, the most talked about thing I bake. Thank you Claire. Great recipe. I tried adding different things just to see how it would be, but I’ve realized you can’t improve upon perfection. If only the grocery stores would keep chives in stock- they always seem to be out! Making them again for thanksgiving- and everyone is asking if there will be the homemade sour cream and chives rolls. Big hit.
This was my first time making bread…EVER. I bake a lot, but not yeasted doughs. I decided to make these instead of buying frozen ones for thanksgiving. Now I’ve made the recipe twice in two days! They keep disappearing.
The recipe was so easy to follow, so quick compared to what I expected, and probably the best rolls I’ve ever had. Thank you Claire!
These look soooooooooo yummy!!!
Omg i love dinner rolls