How to Make Soft and Tangy Sour Cream and Chive Dinner Rolls

Sour Cream and Chive Rolls

Yesterday, I made a delicious grass-fed roast in my crockpot that was as tender as beef could be seasoned with just salt, pepper and thyme leaves and gently browned before being surrounded by sliced potatoes, finely chopped onions and carrots gently browned like the meat first in olive oil with those seasonings before depositing in the crockpot. To make that dinner extra special, I made my soft sour cream and chive dinner rolls that truly elevate the quality of even the best meal. These tender and light yeast rolls hint at onion due to the chives smacked with a tangy flavor from the sour cream that make them so scrumptious that these get gobbled up before the meal is over.

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How to make these sour cream and chive rolls is not as complicated as you may think. On the contrary, my recipe couldn’t be easier. The most difficult part is probably proofing the yeast with the proper water temperature. Aim for about 105 to 110 degrees to keep it viable. Otherwise, you’ll just be mixing the ingredients without even the need to pull out your electric mixer. I just use a wooden spoon.

If you never attempted baking homemade dinner rolls yet, this is the recipe to start. These rolls can melt in your mouth on contact and will have you baking them all the time with how quickly you’ll get hooked to how great they taste.

For another delicious change of pace, you also may want to try my homemade pizza rolls. These are addictive and perfect, especially when you serve Italian dishes.

Sour Cream and Chive Rolls

1 package of dry yeast (2-1/4 teaspoons)
1/4 cup of very warm, but not hot water
2 tablespoons of sugar
1 teaspoon of salt
2 tablespoons of canola oil
1 large egg
2 tablespoons of chopped chives
3/4 cup of sour cream
2 ½ cups of sifted all-purpose flour

Dissolve the yeast in warm water with one tablespoon of the sugar in a large mixing. Give it a few minutes to proof the yeast. When you see bubbles foaming in the water, then this is proof that the yeast is working and ready to use.

Add the rest of the ingredients except only stirring in the flour with your wooden spoon slowly as you go while incorporating it before adding the rest.

Cover and let rise in a warm spot until doubled.

Now shape into about 13 small balls and deposit on a well greased baking pan.

Cover the shaped rolls again and let rise until doubled again (about 45 minutes-60 minutes).

Bake in a 400-degree oven for about 15 minutes.

ENJOY!

Sour Cream and Chive Rolls
These tender and light yeast rolls hint at onion due to the chives smacked with a tangy flavor from the sour cream that make them so scrumptious that these get gobbled up before the meal is over.
Course: Dinner, Lunch, Snack
Cuisine: American
Keyword: easy dinner rolls, homemade bread, soft dinner rolls, sour cream and chive rolls, yeast rolls
Author: Mary Balandiat
Ingredients
  • 1 package of dry yeast 2-1/4 teaspoons
  • 1/4 cup of very warm but not hot water
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 2 tablespoons of canola oil
  • 1 large egg
  • 2 tablespoons of chopped chives
  • 3/4 cup of sour cream
  • 2 ½ cups of sifted all-purpose flour
Instructions
  1. Dissolve the yeast in warm water with one tablespoon of the sugar in a large mixing. Give it a few minutes to proof the yeast. When you see bubbles foaming in the water, then this is proof that the yeast is working and ready to use.

  2. Add the rest of the ingredients except only stirring in the flour with your wooden spoon slowly as you go while incorporating it before adding the rest.
  3. Cover and let rise in a warm spot until doubled.
  4. Now shape into about 13 small balls and deposit on a well greased baking pan.
  5. Cover the shaped rolls again and let rise until doubled again (about 45 minutes-60 minutes).
  6. Bake in a 400-degree oven for about 15 minutes.
  7. ENJOY!
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