The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person

why have any other dinner roll when you can have these unless you're ever no i'll sell this recipe for like six million dollars i can just watch the video oh damn it or buy the book i'll sell to them for 35 dollars msrp hey everyone i'm claire staffets welcome to my home kitchen today i'm showing you a real fan favorite recipe from dessert person it's my sour cream and chive dinner rolls and it is the most buttery pillowy pull apart light delicious dinner roll you could ever possibly make [Music] do do do here's the thing i feel like dinner rolls not just like the bread you get at restaurants but like specifically a dinner roll they're not as good as i want them to be so the point of this recipe was to develop a dinner roll that was like the thing i wanted to eat most on the table they're pull apart they're very soft and pillowy they have a little bit of slight savory flavor from chives they're really rich from sour cream but they're so so light and delicious and the key to it is this technique of making this sort of style of roux the term for it is tangjong the technique allows the bread to retain a lot of moisture and keeps it very soft and pillowy you could make like incredibly delicious little sliders on them but i don't even like really even want to put butter on it it's just so good on its own this is a soft dough so i use my stamp mixer with the hook attachment to put it together you could do it by hand if you had like an extreme amount of patience and arm strength i have a 13x9 pan for baking them this does make like a pretty large volume of rolls so it's great for a crowd and then in terms of ingredients i'm using bread flour that's important we want bread flour that has a lot of protein because that is going to help create this really like pull apart almost thread like texture in the roll whole milk sour cream three large eggs kosher salt sugar they're not sweet but the sugar is an important ingredient it really brings out the flavor and balances it out unsalted butter active dry yeast and chives and then i top it off with a little flaky salt and black pepper i just want to say this has one of the my favorite photos in the book which is when i talk about that kind of thready texture that's what i'm talking about that pull apart really soft like almost silky kind of crumb so i'm taking the flour a half cup milk and i'm also going to add a half cup of water i'm going to add the flour and then the general rule of thumb is like you go wet into dry rather than dry into wet that helps to prevent lumps so i'm going to just slowly stream this in and whisk i mix everything together cold and then put it over medium heat and it looks totally liquid now but it's going to thicken up quite a bit as i cook the flour i'm whisking constantly and so i'm going for a really thick paste so this is kind of like making caramel where it doesn't really look like anything's happening until it starts to happen just kind of sit here so it's starting to thicken which now kind of has like a heavy cream consistency is it just because water's evaporating it's the flour it's the starches and the flour are thickening so whisk constantly and once you really start to see the bottom of the saucepan and the mixture doesn't fill it back in that's when you're good so this is what it looks like so it's i think mainly known from japanese milk bread but it also occurred to me that like it's not dissimilar to petashu which you cook on the stove and it's like a very soft dough and all the moisture in the dough is you know what's giving it this puffing action so it's a really effective technique and so i have this you know weird kind of flour mixture i'm going to scrape it into my stand mixer bowl so we want this to cool off a bit you don't really want to mix a super hot dough especially with the yeast one of the ways that you cool something off is you get out of the hot pan i always work with active dry yeast in my recipes principally because it's just very widely available it's you know there's many other forms of yeast that work differently and work well but this i think is just the most common and most accessible so i'm going to do one and a half teaspoons which is half a tablespoon active dry yeast has this dehydrated coating around it that needs to be dissolved in liquid one thing that happens is when you're making bread dough and you especially when you have a like the hook and a stand mixer the action of the hook working the dough around the sides of the bowl will eventually with any amount of liquid in the dough will dissolve the yeast on its own if you are confident that your yeast is alive you can actually skip proofing and it's a technique of slowing down fermentation a little bit i think there's a time and a place for proofing but generally i skip it well you're seeing a little bit of bubbling i have some lumps of yeast in here but i'm not worried about that because all of that mixing in the stand mixer will smooth out and dissolve the rest of these [Music] so now i'm going to add my other wet ingredients i have three eggs total but only two are going gonna go in the dough one is for brushing over the rolls before i bake the recipe calls for everything to be room temp however if your eggs are little on the cold side it's not a bad thing because it's gonna help cool down that flour mixture so two eggs hold on to the third one for baking sour cream it calls for room temp i would say it's cool room temp which again it's a good thing it's gonna help bring the temperature of everything down a little bit i'm gonna add the sugar this is a quarter cup of just granulated sugar i'll add this salt to my bread flour that'll all go in i'm gonna add my yeast mixture then i'm gonna turn on the mixer just on low just to get everything kind of combined and then i'll add my salt and flour and my butter so i just want the eggs to break up a little bit it's more or less mixed i'm going to add my dry ingredients so the rest of that bread flour and salt and i'm also going to add some of the butter i'm going to add half to the dough and the other half i save for the pan and for brushing over the dough at the end after they bake on the finished rolls so i'm going to put this on the lowest speed the dough really benefits from a long slow extended mix that'll take upwards of five minutes or so i'll come back and look at it and add a little more flour if needed if it does seem sticky at first it seems really dry but then it quickly hydrates and becomes pretty sticky so right now the dough came together it's gathered around the hook but it's super shaggy and like not smooth and it's sticking in places so i just want to let this go don't turn up the speed it's going to slowly mix and we're going to eventually have a really smooth supple dough and you do want to periodically remove the dough from the hook scrape down the sides just to make sure it's mixing evenly my old pan had a coating on it that started to flake off so i invested in a light colored aluminum pan uncoated these are super durable and will last for a long time metal is in most cases my preferred material for baking specifically light colored aluminum ideally anodized aluminum it just creates even baking it means that your rolls will develop a nice beautiful exterior but not be overcooked and everything will bake evenly so i'm going to brush the bottom and sides of the pan with this butter which is more or less room temp i'm going to use two tablespoons which doesn't sound like a lot but then you start to smear two tablespoons over the pan and you realize it is kind of a lot so it's going to be a very thick layer and that is what you want and i don't need to line this this doesn't get parchment paper the rolls really just kind of lift right out of the pan so the butter helps with it's browning its flavor and it's also you know non-sticking that is our pan the rest of that butter and my brush gets set aside for brushing the baked golden beautiful rolls at the end chives are these like little hollow almost like grass-like tubes is it an herb i think it's an herb right i don't know what i've tried yeah onion it's an onion family right it's an allium but i mean it's really used like an herb but they have sort of a light onion flavor they're really delicate how hard is it to cut chives well apparently there is quite a bit of technique here the way that i like to do it is the way that i was taught which is you slice a little bundle of chives in half and then you take one half flip it 180 set it next to a bundle around you and that just means that you're starting with all like clean cut sides of the chives and you want to keep them in this little bundle packed together but you know you don't want to crush them so i'm using my fingers to kind of keep everything tidy and together you want to slice through them because the point is that when you pick up a little tiny piece of cut chive you want it to be a circle you don't want to be smushed and closed this is captioning not so i'm going available just transfer these over to my measuring cup you want to see circles you see that how they're not smushed together so the point is to slice and not crush i'm going to fill up this half cup which seems like it's going to take forever but this part goes pretty fast it's a good way to practice some knife skills so just remember the main points are slice not crush so move through not pressing down dry chives and a sharp knife so i'm going to take the dough out i added like a tablespoon of flour scraped on the sides let it go added another tablespoon just to prevent lots of sticking but the dough looks good i would say that the dough is tacky not sticky so when i go like this it doesn't stick to my hand so i'm going to turn it out of the mixer and onto the surface before you let any dough rise it's a good idea to form it into some kind of shape whether it's around or something else where you've smoothed the dough over itself and that's just going to give you a nice even rise where you can easily gauge you know how much it's growing i'm using this technique with the bench scraper but all you can do have to do is really like gather the ends and squeeze them together so you have this kind of surface now i'm going to dust it with a little bit of flour just a very little amount then into a clean bowl usually i'll like get a separate bowl but the mixer bowl is pretty clean i'll give it a little dusting of flour in there you're going to put the dough inside this gets covered and you are going to let it sit at room temperature until it has doubled in size depending on the temperature of your kitchen it could take an hour and a half to two hours maybe a little more a little less if it's really hot or cold i put a cover on that so i'm gonna set this aside but actually i made a batch of this dough last night and rather than letting it sit at room temp i put it right into the fridge but because the dough was warmed from that action of like the friction against the side of the bowl it did rise overnight in the fridge so i'm going to get that out and we're going to move right into incorporating the chives and forming the rolls to prepare the rolls i'm going to lightly flour the surface very light and i'm going to grab the dough so this gently rose overnight and it's really a nice convenience to be able to set up the dough the night before and then let it rise and it also will improve the flavor so as it's kind of rising slowly under cold temperature so what i want to do is just very lightly punch down the dough you can see there's all these little bubbles on the surface it's built up all these gases so i'm going to literally with a fist just kind of knock out some of that gas this i can turn out onto my flower surface and because the dough is cold it's going to be easier to work with so it would look a little bit different if i were using the room temp dough that just sat out on the counter and rose but either way it's not going to be sticky once the dough really rests the flour fully hydrates it becomes pretty easy to work with so to incorporate the chives i didn't just like mix the chives into the dough as the hook was working it in the stand mixer because chives bruise really really easily and i want to maintain like their freshness and the green color and everything so i incorporate them at this stage so you can press the dough down i'm going to work it slash roll it into kind of a 12 inch square it's always hard to get like a round thing into a square thing and vice versa go ahead and tug on the corners try to really square them off you can also use the rolling pin to kind of give yourself some straight sides the measurements aren't super important but i'm about 12 by 12. i sliced every single last piece of chive i had and i hopefully got more like a third of a cup but that's okay so i'm going to sprinkle the chives evenly across the surface of the dough having them be dry is really important otherwise they're not really going to sprinkle it's the same thing with like parsley any herb you don't really want to cut any herb wet so i can press them around so we have active dry yeast in here and part of the logic behind punching down the dough which is a thing we hear about easter dough is that you are knocking out the gas of course but you're also like re-feeding the yeast so the yeast generates carbon dioxide because it's feeding on the flower and you want to bring it into contact with like fresh flower sources so that's what that does i'm going to fold up the dough and create i'm kind of partly rolling it partly folding it but i want to create a really loose kind of roll of the dough where i'm closing up the chives in the dough if any fall out just stick them back in so here i have my loose roll and now all those chives are incorporated i'm going to bring this back onto the surface and give it a little more flour now i'm going to roll this out again and here is where we form each little roll i'm gonna use my rolling pin i'm gonna roll it until i have something that's around 16 inches long and about six inches wide this recipe makes quite a few rolls i mean they're really small i think you could eat like a couple of them so it makes 24 total to avoid really tapered ends i'm pushing the dough out from the center and then once i get to the end i'm actually rolling in like a crosswise direction to then try to flatten it out and widen those tapered ends because the more even it is the more even all of the rolls will be when i cut them it's okay if it's not perfectly even though like i don't have totally straight sides now i'm going to cut them is that bench scraper should i use my this guy maybe i'll use this pizza pizza okay to get 24 equal pieces i'm gonna go lengthwise into thirds so meaning like cutting it long ways into thirds and then i'm gonna go crosswise into eight there we go so i'm going to start by going lengthwise and i'm just if i do like this that helps me a little bit to make sure i'm doing it evenly there's those chives there's like layers of them so that's just means that the chives are going to be evenly distributed throughout the rolls and now i'm going to go crosswise into so half quarters and then eighths so let's look at a portion i'll pull one from the middle it has these sort of layers of chives incorporated throughout and then when i form them into a circle into a sphere rather they're going to be evenly distributed all the way throughout i'm going to take the corners and there's kind of both sides are nice and smooth pick the smoother side i'm going to pinch them together all in one spot so i have this little like it looks like a garlic clove or something like that like a little bundle so pinch all of those corners together the idea is to smooth the dough around itself and creating a nice surface once you do that and the next step is to put it on your work surface now this dough is still a little bit cold which is great because it means that it's not going to start proofing if your dough is on the warm side you want to try to work quickly at this point when it comes to forming them but then again you have 24 so it's a good idea to like maybe enlist a little help an extra set of hands so again take you know the smoother of the sides and you're going to take the dough and stretch it around itself so you're taking that surface of dough and creating this kind of cloak and pinching together all of the corners and sides until you have this little bulb shaped droplet so go ahead and remove any flour from the surface because that's going to inhibit this step you're going to take your little ball pinched side down rounded side up and then cup your hand around the dough you're not really going to like hold on to it tightly but you want to have your fingers and your palm in contact with the dough you're going to move it in little circles across the surface and what this is doing is it is stretching that dough further over itself and also sealing the surface you can see what happened is because i'm stretching that dough i have now like little tiny pieces of chives poking out which creates a really cool it's like a little confetti on the surface and now all of those seams have sealed and that's why you don't want a lot of flour it's that friction with the surface that's going to help you stretch and tighten everything up and seal and that's one so you can go ahead and place that in the pan now if you get really good you can go two at a time two portions clean work surface i'm much better with my left hand than my right hand so i'm gonna keep doing this it's actually more efficient if you were to like form all of them into that little bulb shape and then do that dragging across the work surface if you're working really slowly you can pop them in the fridge so that they don't start to proof and then we move on to the second rise so i have all the rolls formed i love the like speckled effect from the chives you can see that i did not get them all totally uniform that guy's a little small that guy's a little big but that's okay so as they rise they're gonna expand and kind of start to touch and then when i bake them they're gonna expand dramatically and you're gonna get these like little like like shoulder to shoulder cute really tall beautifully domed golden dinner rolls so i'm going to cover these and let them rest at room temperature they're going to rise this is the second rise and i'm going to let them rise until they are touching nearly doubled in size not quite and then we'll do a little poke test i'll show you what they look like when they're proofed so to cover them i have these things called proofing bags and it's kind of like a professional tool bakeries use them so i bought them on like a baking supply website but it's better than plastic so it creates a sealed environment for proofing and they're reusable so i like that a lot see it's this huge bag it's really designed for fitting like a full sheet tray i just have this smaller pan here and i'm going to stick this inside and then obviously i have quite a bit of overhang so i just kind of fold and just wrap it like a present so i'm going to let this proof and wait for them to have that like nearly doubled in size really puffy they'll be touching and then we're going to bake 45 minutes to an hour later let's take a look depending on your pan they might all be touching at this point i'm going to show you what they look like proofed so you can see they've puffed they've grown they're all touching they've gotten taller so part of the reason for that forming that we did on the surface that kind of dragging and stretching and tightening is to give them this domed look so that when they rise in the oven they rise up and not just out i mean they're gonna rise up anyway because they're gonna you know push into each other but we just want the most pleasing pretty round type rolls i'm gonna think of the word so when i press my finger in it's going to spring back which is an indication that there's lots of air inside it left a slight impression which is what we want before we bake and i have my oven on 350. now that i said that i want to verify that that is right what's position center center back oh my god 375 turn that up a little bit center rack 375 okay so i have my one remaining egg that i beaten and you want it streak free i like that kind of stringiness i have a clean pastry brush and i'm going to just lightly coat the surface of the rolls and that's because the egg wash will make them super shiny and like kind of burnished looking and really golden brown and these look so appealing when they're baked and i'm just covering the surface because you don't have to really get down around the sides because they're just going to bake together anyway so now that i have the egg wash on there i'm going to top it with a little bit of fresh black pepper and some flaky salt but i'm just giving each one a little crack some flaky salt not very much i'm on 375 these are going to go in for 25 to 30 minutes so we're just going to bake until they are risen and the surfaces are deep golden brown and super shiny and don't forget that you have a couple of tablespoons of butter left over and that's for brushing on top because as if they weren't rich enough they get a little butter bath at the end [Music] okay the rolls are done let's take them out and that went on the low end of the time range that was like 25 minutes so now right out of the oven i'm going to brush the remaining two tablespoons of butter across the tops and the butter will just kind of absorb into the dough and of course it's going to give them this like beautiful shiny look i really like the way the butter drips down the domes and settles into the little like cushiony area and then it kind of absorbs from there these have to cool in the pan for about 10 or 15 minutes and then i'm going to unmold all of them together and then we can pull them apart and taste them so as they cool and i put lots of butter in the pan and they have pulled away a little bit from the sides of the pan so it doesn't really nothing's really sticking so all you have to do is get a spatula underneath and kind of slide them out let's talk about the rolls they look really good and they smell delicious they smell nice and chivey i mean i've made versions of these where i don't do chives but i do like a garlic butter i actually really i prefer the chives i think having that kind of mild onion flavor is really nice and it doesn't like compete too much if you're having it with you know with food at dinner it's a great accompaniment to like soup and stew and braises and that kind of thing i'm gonna pull one off even though they're really hot i i really don't want to wait we have like a crispy texture around the sides on the top then you have like buttery kind of soaked then you have super soft pillowy light ready interior i just love this texture can we see how it compares to the book oh yeah that was pretty close to that and then of course on the turn page this has more a little more salt or just like salt in larger pieces there's like a very subtle tang from the sour cream which i love they're not overly yeasty i mean we let these sit i let this just sit overnight so it does develop the flavor but mostly what you get is just kind of light savory oniony flavor from the chives butter a little bit of tang and then combined with that is just the textural experience of it being so pillowy and light delicious it's not quite a project like there's a couple steps and you know you do that little pre-cooked mixture on the stove but the stand mixer does most of the work i think it's a recipe that's fun to make it's kind of a lot of learning and then the payoff is still huge you get 24 of like the softest pillowiest most delicious savory dinner rolls i feel like this would be the star of the meal no matter what you make so i hope you try it out thank you for watching dessert person stay tuned for more episodes and like and subscribe [Music] you

Channel: Claire Saffitz x Dessert Person

Views: 808,499

Keywords: quick dinner rolls recipe, quick dinner rolls, Fluffy dinner rolls recipe, fluffy dinner rolls, best dinner rolls recipe, best dinner rolls, best ever light and fluffy dinner rolls, supersoft dinner rolls, dinner rolls, dinner rolls recipe, homemade dinner rolls, quick rising dinner rolls, soft and fluffy dinner rolls recipe, best dinner roll recipe, milk bread, sour cream, chives, dinner roll recipe, claire saffitz, claire saffitz bon appetit, dessert person, claire makes

Id: Wvk135WOAg0

Length: 24min 36sec (1476 seconds)

Published: Thu May 26 2022