The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person

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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.
Pre-Order What's For Dessert! The book is out Nov. 8 and is available for preorder now through this link: geni.us/WjcIbfp
#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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Dessert Person Cookbook
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

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Опубликовано:

25 май 2022

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Комментарии : 543

@tati.l. 2 года назад

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-

@Spicysaucysauce 2 года назад

That’s so rad!

@nicolethomygentil4360 2 года назад

Tati, are you from Brazil? What do you use as a sub for sour cream?

@tati.l. 2 года назад

@@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!

@jamilleadib4712 2 года назад

Você conseguiu encontrar essa tal de bread flour ou usou a farinha comum??

@tati.l. 2 года назад

@@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.

@MiniMii550 2 года назад

I think it's a crime that nobody ever bothers to comment on how beautiful Claire's slab of marble is, so pretty

@kthearcher3357 2 года назад

I did! :)

@mattymattffs 2 года назад

I have a similar one. It's smaller though and I'm very jealous :(

@ElLois55 Год назад

OMGOSH I noticed immediately 🥰 I’ve been wanting a better board since I started baking bread and am considering asking my nephew for one.

@AlanCassinelli Год назад

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

@derekalmquist1537 2 года назад

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.

@maxe381 Год назад

Came to the comments for this!! THANK YOU! Can you also tell us what the rest of the milk is for? 😕

@NREnger Год назад

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!

@anugai Год назад

@@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

@aimeehelena2243 Год назад

Thank you!!!!!

@vrobaldo Год назад

BIG THANK YOU!!! I was wondering exactly that! Claire forgot to mention in this video:)

@kibidangoDAIsuki 2 года назад

I made these for Thanksgiving and my guests are STILL talking about it to this day. ACTIVELY.

@matthewwilson5472 2 года назад

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...

@amarketti13 2 года назад

@@matthewwilson5472 this recipe is from Claire's first book, Dessert Person, which came out a couple of years ago :)

@09britfred Год назад

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 :)

@movingforwardLDTH Год назад

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)?

@09britfred Год назад

@@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!

@movingforwardLDTH Год назад

@@09britfred , thanks so much!!!

@arisukyuu 2 года назад

The multiple Claires when she's describing the "shoulder to shoulder" rolls are SENDING me

@BakingByBrandon 2 года назад

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... 😴❤️

@jimrichardson3078 Год назад

wait til ya meet a girl!

@crystalcole888 Год назад

@@jimrichardson3078 dude that was savage... But hilarious 🔥

@kiie1642 Год назад

@@jimrichardson3078 the hilarity and accuracy of this comment🤣🤣🤣🤣🤣

@therneee Год назад

I love the Claire explains WHY you do things. I've cooked all my life, but learning so much from her

@alexconnor9680 2 года назад

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.

@maxe381 Год назад

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.

@Munson3570156 Год назад

Claire should win an Oscar for her gripping portrayal of a bun expanding in a pan in the oven

@hallie1070 7 месяцев назад

right!!!!!!! was looking for this comment, so adorable 😭😭

@kiradamblaq 2 года назад

The shoulder to shoulder bit got me. The humor of the editors are superb

@TFrenchHughes 2 года назад

In a tangzhong the flour starches are gelatinizing so you can achieve a higher moisture content while still being able to handle the dough!

@avakiai 2 года назад

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.

@Leguminator 11 месяцев назад

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.

@alejandravaldez6764 6 месяцев назад

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?

@ElizabethGonzalez-tj8gl 2 года назад

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…

@nicolealexander6324 2 года назад

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.

@arisukyuu 2 года назад

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!

@TheBlockWIzard 2 года назад

@@nicolealexander6324 she puts the ingredients in the video description

@ElizabethGonzalez-tj8gl 2 года назад

@@nicolealexander6324 43g which is 1/3c of the flour! the rest goes into the stand mixer (:

@user-dx6ny5iz1o 8 месяцев назад

Knowing your own darkness is the best method for dealing with the darknesses of other people.

@bamsaereplay 2 года назад

The way Claire explains how to cut chives... it's like having mini culinary arts lesson ❤

@vigilantcosmicpenguin8721 2 года назад

This is Claire Saffitz's Masterclass in chives.

@nadinne1088 2 года назад

I want to try to make this rolls so much!!! Also, Claire: "OK! *claps with kitchen mittens*" Made my day.

@nickbriggs9620 2 года назад

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.

@TehOliveman 2 года назад

Ooh! Borrowing this idea

@A_T216 2 года назад

Thanks for the tip!!

@adobeblue4360 2 года назад

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.

@defaultuser1447 2 года назад

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.

@amaz21 Год назад

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.

@meganrivet4167 2 года назад

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)

@alidaclaudino9178 2 года назад

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.

@MadnessOnTheKeyboard 2 года назад

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 😁😁

@wangzhou1234 2 года назад

a french chef picking up a crushed chive and saying "UGH!" is literally the most french chef thing I've ever heard lol

@vigilantcosmicpenguin8721 2 года назад

Really leaning into the stereotype.

@BreeZy915 2 года назад

My husband makes these rolls for any special family occasion and everyone always raves how amazing they are! Seriously the best rolls🤤

@michellecaetano2017 Год назад

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!

@alejandravaldez6764 6 месяцев назад

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?

@eringregg5566 2 года назад

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!

@Issor_Rossi 2 года назад

Might do this tomorrow. Also bread is literally life.

@hb2425 2 года назад

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

@kaichen8927 2 года назад

Love Claire’s use of a paintbrush for the butter

@hayleyb.9830 2 года назад

I love the tips about slicing the chives!

@drpepper1106 6 месяцев назад

The tips on technique in this recipe are so helpful! Claire is such a good teacher.

@c967769 2 года назад

just enjoying the happy vibes with claire and gang🥰

@higanbanana 2 года назад

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!

@splatman7300 6 месяцев назад

Here I am for another year of making these for thanksgiving. So glad to have this video for reference when making the recipe

@laurenschenck5355 2 года назад

Yay!! Love this recipe! Thank you so much Claire for everything 💕

@GM_____ 2 года назад

Those rolls look absolutely amazing 💜

@jschwederslp Год назад

These were AMAZING! Huge hit for Thanksgiving dinner! Will make over and over again.

@m.e.houston3069 2 года назад

Favorite recipe from the book! I’ve done a ton and this has left people in awe.

@ladyhannahdunker 2 года назад

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!

@kthearcher3357 2 года назад

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!

@fcsolis 2 года назад

Wow. What a show. Awesome. Thank you.

@samanthatrimble9216 2 года назад

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!

@thewordshifter 2 года назад

These are THE BEST. I made them for a special dinner and everyone loved them.

@Shoot.Rana.X 2 года назад

This was the first recipe I made from the book as soon as it was out and have become a holiday staple since then.

@mediclimber Год назад

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.

@angelicdugan4340 2 года назад

I love how Claire included tangzhong, it truly makes a difference!

@patriciamesthos2522 Год назад

Claire is the best at demonstrating rolling technique!

@AussieAngeS 2 года назад

Oh wow those rolls look absolutely delicious, so soft and amazing 😍😍

@Balletwingert 2 года назад

I love this recipe. I’ve made it for Thanksgiving for the past couple years.

@Raarray 2 года назад

It's a killer recipe Clare - I've made this several times and each time its true perfection!

@percydae7707 2 года назад

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!

@jav1ram 2 года назад

One of the first recipes I followed from Dessert Person & all I can say is that these are insanely delicious.

@emiliafilipczak2908 2 года назад

Used to make these and bring them into work and my coworkers adored them. My absolutely favourite recipe from the book!

@elissalee3208 2 года назад

I love the smiley faces that appear on doughs and bowls! They just make the video even more cheery!

@hannahwilborn1489 2 года назад

The editing of your videos makes me laugh out loud. Love it!!

@effie5238 2 года назад

Every time I watch your videos, all I can think of is how lucky your team is!!!!

@jakobrygh3793 2 года назад

I made these for Thanksgiving last year, they were really great!

@kennyboy6325 Год назад

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!

@willglover418 Год назад

Made these for my first hosted holiday and all 24 were eaten. Fantastic recipe

@MrRatFinkster 2 года назад

I haven't baked bread since 2020 for whatever reason but I think this will get me back into it.

@dmitry3290 2 года назад

Just made dinner rolls today, before your video, can’t wait to try this recipe

@caseynolan8328 2 года назад

I make these for every holiday gathering and have had multiple people ask me for the recipe! Truly a star recipe.

@XxPainOfYesterdayxX Год назад

i have never in my life tasted bread this good oh my god thank you for this recipe

@peytonsplace17 Год назад

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!

@drexcim9825 2 года назад

this was one of the first recipes i've made, and we make this recipe the most. it's that good

@josiethomas5392 2 года назад

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!!

@alonaharman2297 2 года назад

I just got the book and these look delicious! They’re definitely going to be the first recipe I try!

@LauraJean3 2 года назад

So close to 1 million, Claire Saffitz!

@skmccuen 2 года назад

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.

@dalvaserranomondesi 21 день назад

I made these rolls, this recipe is the best. So tasty , light and beautiful.

@geenadarling Год назад

This was the first recipe I tried from the book when I bought it!

@zsofiaszabo6687 2 года назад

Woke up thinking back when Calire was making Reeses Peanut Butter Cup, I had to come back to watch Claire. ❤️

@ElijahHowardHolmes Год назад

Bless you, and your immediate family

@parkersweeney6891 2 года назад

I've made these multiple times for family, friends, and coworkers. Everyone has been blown away, they're amazing,

@bdfwhhsb 2 года назад

I LOVE this one

@cherylagnew5980 2 года назад

Thanks so much for sharing this recipe! 👍🥰👍😋😋😋😋😋❤️

@michaeljacob9381 2 года назад

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!

@laurenschenck5355 2 года назад

OMG! Gorgeous rolls! 🥰🥰🥰🥰

@nokiot9 Год назад

These are the bomb. Can confirm. 11/10 all day every day.

@dzdj 2 года назад

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.

@ninadora1 Год назад

is your yeast foaming when you proof (proof your yeast, it might be the issue)?

@bryghian 2 года назад

My mom went crazy seeing the video, she said "its time, its time! My favorite recipe from the book!!!!"

@tootseug Год назад

Can't wait to make these!!

@evanjohnson5401 Год назад

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!

@kyleponder2269 6 месяцев назад

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!!!

@lezlyubiarco4041 Год назад

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.

@charise.a 2 года назад

Omg claire I literally just made dinner rolls hours ago! These look so good. Will make them next time. 🙂

@asplanned26 2 года назад

My partner and I have regularly eaten a full pan of these rolls between us. They are glorious. Highly recommend having with boursin.

@zacharzani6497 2 года назад

These look soooooooooo yummy!!!

@luisocon1989 2 года назад

Me encanta la forma como llevas tu cabello!

@robinsiciliano8923 2 года назад

Can’t wait to try these!

@diegocrescente8785 2 года назад

You could even cut them in half, toast them on a pan and use them to make little sandwiches! Definitely gonna try

@silnovak 2 года назад

I've made thangzhong dinner rolls by J. Weissman before and enjoyed them a lot. Can't wait to try these too, especially because I'm a big fan of chives and love the addition of sour cream here, I was missing some moisture in the JW version although they're also super soft. Making these tonight!

@darianervin Год назад

Made these today ❤ amazing

@weber4760 Год назад

I made these for christmas last year and they were amazing...literally my favorite thing about the meal...unless I'm super-busy, I'll never buy dinner rolls at the store again.

@jillionairess Год назад

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.

@aliciaf1055 2 года назад

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.

@galli0 2 года назад

I just ate up the last of my buns yesterday, time to make these 😁

@thanatopsis70 2 года назад

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.

@zacharzani6497 2 года назад

Let’s get her to 1 million people!!!

@ThomiBMcIntyre Год назад

If you have chives in your garden it is super easy to preserve them - cut just as Claire describes and put into a mason jar with a tight lid. Pop into the freezer and they will freeze loose enough to sprinkle out as you need them. Yum!