These sour cream and chive rolls are a delightful twist on traditional dinner rolls. The addition of sour cream brings extra fat to the dough and it makes them so so tender. These delicious rolls fit perfectly on any holiday table.

This sour cream rolls recipe uses a beautiful enriched dough, thanks to the addition of a cup of sour cream. The addition of chives in this simple recipe bring a delicious but subtle onion flavor.

The dough is a dream to work with, silky smooth and pillowy soft. It can be shaped into either 15 larger rolls or 20 smaller ones,

Ingredients

Here’s what you need for these sour cream dinner rolls. Find the full recipe written in the printable recipe card at the bottom of this post.

Yeast: Active dry yeast or instant dry yeast. The yeast used in this recipe can be instant yeast or active dried yeast. Instant yeast will rise faster than active dried yeast.
Milk: I use whole milk but you can use whatever milk you’ve got. You can also use warm water instead of milk in a pinch, since the sour cream will bring the extra flavor.
Sugar: A touch of sweetness to balance the flavors.
Sour cream: The star ingredient, adds lots of moisture and fat.
Unsalted butter: For richness and tender crumb.
Eggs: Provides structure and richness.
Salt: Enhances the overall flavor of the rolls.
Flour: The base of the dough.
Chives: Freshly chopped for a burst of flavor. You could also use green onion.

Method

Add the warm milk to the bowl of a stand mixer. Sprinkle yeast and sugar over the milk.
If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped.

chives, flour, eggs and sour cream in bowl.

Add the flour, salt, eggs, sour cream and chives to the yeast mixture.
Fit the stand mixer with a dough hook attachment and mix on low speed until a thick dough forms.

hand adding butter cube to chive flecked dough.

Add in the softened butter, a few cubes at a time.

Keep mixing on medium speed for around 15 minutes until the dough is soft and strong.
The fat in the sour cream and butter inhibits gluten formation, so you have to give the mixing enough time.

Once kneaded, form the dough into a smooth ball. Transfer the dough to a lightly greased large bowl and cover it with plastic wrap or a damp dish towel.

First rise – Let the dough rise in a warm place until doubled in size, around 1 to 1 ½ hours. A warm room temperature will speed up the rising time. For a slow rise you can also let the dough rise in the refrigerator, for up to 16 hours.

Shaping

Grease or line a 9×13-inch baking dish with parchment paper.
Punch down the risen dough, then pull it from the bowl onto a lightly floured work surface.
Use a kitchen scale to measure the weight of the whole dough, then divide this by 15 or 20 depending on the size of roll you want. That’s how heavy each dough ball needs to be, and using scales ensures they are all equal pieces.

Cut the dough into equal pieces with a bench scraper or sharp knife, and use the scales to ensure they are even.Shape each piece of dough into a ball and place it the prepared pan.
Second rise – Loosely cover the pan and let the dough balls rise in a warm, draft-free place until doubled in size. Around 1 -1 ½ hours depending on room temperature.

Baking

Preheat the oven to 350°F (180°C).
Bake the rolls for around 30 minutes until deep golden brown. If they are browning too fast, you can cover the top of the rolls loosely with a sheet of aluminum foil. An instant-read thermometer inserted into the center will read about 190°F.
When the sour cream rolls come from the oven, brush them with butter.
Let the rolls cool on a wire rack before serving.

pastry brush brushing butter over rolls.

bird's eye view of baked rolls. One roll is flipped on its side.

Related recipes

If you enjoyed these sour cream yeast rolls, you might like these other yeast breads too!

Sour Cream and Chive Rolls

Elien

These sour cream and chive rolls are a delightful twist on traditional dinner rolls. The addition of sour cream brings extra fat to the dough and it makes them so so tender.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Additional Time 2

Total Time 2 55

Course Bread

Cuisine American

Servings

Calories 221 kcal

Ingredients

120 g lukewarm milk around 95-104°F / 35-40°C
2 1/2 tsp instant yeast or active dry yeast
35 g granulated sugar
245 g sour cream
2 large eggs
560 g bread flour
1 3/4 tsp salt
60 g unsalted butter at room temperature
20 g chopped fresh chives or use finely chopped green onion

Brushing

30 g unsalted butter