The Best Homemade Dinner Rolls With Claire Saffitz | Dessert Person
ฝัง
- เผยแพร่เมื่อ 16 พ.ย. 2024
- 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
Find Dessert Person Online: www.dessertper...
Claire Saffitz on Instagram: /
Dessert Person Merchandise: www.dessertper....
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
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
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.
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:)
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
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🤣🤣🤣🤣🤣
The multiple Claires when she's describing the "shoulder to shoulder" rolls are SENDING me
I love the Claire explains WHY you do things. I've cooked all my life, but learning so much from her
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.
nice, thanks, i was just wondering how feasible this would be. going to try it for my test run.
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 (:
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 :)
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.
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)
The way Claire explains how to cut chives... it's like having mini culinary arts lesson ❤
This is Claire Saffitz's Masterclass in chives.
The shoulder to shoulder bit got me. The humor of the editors are superb
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!
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!
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!
In a tangzhong the flour starches are gelatinizing so you can achieve a higher moisture content while still being able to handle the dough!
My husband makes these rolls for any special family occasion and everyone always raves how amazing they are! Seriously the best rolls🤤
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 😭😭
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.
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 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?
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!
I made these and they were outstanding. I froze a large portion of them since it is only my husband and I. I fully cooked them and froze them on a cookie sheet and when they were frozen, I put them in plastic bags. I was able to take out one or two at a time and pop them in the microwave for 20/30 seconds. It was so nice and the microwave did not disturb the rolls in any way. I’m going to make them again today and leave out the chives just for comparison.
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.
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.
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 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!
First
😂
no
first
1nd 1th
Well played.
Thank you Claire, for stopping this by starting! 😂
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)?
I want to try to make this rolls so much!!!
Also, Claire: "OK! *claps with kitchen mittens*" Made my day.
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've made this twice. The first time I was so so on it. The second time, which was yesterday, they were incredible. Only thing I changed is I dissolved the yeast in warm water instead of milk. It always clumps in milk, but water it just dissolves.
Probably give this a try with my sourdough starter to see how it goes.
One thing with this dough though, it takes a lot longer to come together in the stand mixer than you think. Took about 20min I would say. Very much like brioche in that way. Didn't add any extra flour, just trusted the process.
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!!!!
Knowing your own darkness is the best method for dealing with the darknesses of other people.
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 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.
It's a killer recipe Clare - I've made this several times and each time its true perfection!
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
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!!!
Used to make these and bring them into work and my coworkers adored them. My absolutely favourite recipe from the book!
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?
My partner and I have regularly eaten a full pan of these rolls between us. They are glorious. Highly recommend having with boursin.
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!
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 love the smiley faces that appear on doughs and bowls! They just make the video even more cheery!
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!
May I ask how you decide how much tangzong to include in your challah?
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.
I love how Claire included tangzhong, it truly makes a difference!
I just made this recipe. They are PERFECT and delicious!!! I've had great luck with all of Claire's recipes.
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 😁😁
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.
Might do this tomorrow. Also bread is literally life.
I love the square look of these dinner rolls. Like the classic dinner rolls/biscuits found at the edge of town coffee shops.
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 🌷
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!
Favorite recipe from the book! I’ve done a ton and this has left people in awe.
Every time I watch your videos, all I can think of is how lucky your team is!!!!
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?
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.
Just tried making these for the first time today! I'm a very inexperienced baker, but thought I might make them for Thanksgiving this year so I wanted to do a trial run. They taste amazing, but I had some yeast/rising issues, so they turned out a little dense this time around. Might have to do another trial run next weekend. lol
Edit: The second test run went *much* better, so I am definitely making them for Thanksgiving!
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?
@@alejandravaldez6764 The recipe in the description has 5 1/3 c. of flour listed. That 1/3 c. is what goes into the tangzhon, and the other 5 c. is what gets mixed in later. So the tangzhon mixture is 1/3 c. flour, 1/2 c. whole milk, and 1/2 c. water. I hope that helps!
I love this recipe! I’ve made it several times and they are always a hit. I didn’t have enough bread flour this time so I used some Durham wheat flour and added a little more milk till I got a nice soft dough. I also didn’t have enough sour cream and substituted whole fat plain Greek yogurt. My chives are never perfect circles, but that’s due to my knife skills and poorly sharpened knife I’m sure and it doesn’t make any difference to the taste! Thank you Claire, for this excellent recipe and tutorial video.
Woke up thinking back when Calire was making Reeses Peanut Butter Cup, I had to come back to watch Claire. ❤️
I had fun baking these, rolling them is so satisfying and seeing them all puff up so cute tucked in together made me happy haha I made with sourdough starter and ramp butter, refrigerated overnight and replaced the chives with herbs because I didnt have chives come up in my garden this year. They’re getting golden right now, can’t wait to try them! Even if they suck they were fun to make 😅
I make these for every holiday gathering and have had multiple people ask me for the recipe! Truly a star recipe.
haha i just made this recipe a few weeks ago! my family and i loved it immensely, and my mom couldn’t stop praising it. it’s easily one of my favorite recipes so far! thank you for this video, it’ll be great to have a visual guide as well as the recipe in the book
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?
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 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!!
You could even cut them in half, toast them on a pan and use them to make little sandwiches! Definitely gonna try
So close to 1 million, Claire Saffitz!
Made these for my first hosted holiday and all 24 were eaten. Fantastic recipe
These are THE BEST. I made them for a special dinner and everyone loved them.
I've made this recipe countless times already and yet I'm still watching this entire video.
Claire & Dessert Person team, can you confirm what the amount of flour you're using for the tangzhong is? It looks like 1/3 cup and it would make sense that it's the extra 1/3 cup on top of the 5 cups in the total, and other tangzhong guides I've seen before use 1/3 cup : 1/2 cup milk, but we'd love to know for sure!
The awareness of our own strength makes us modest.
I haven't baked bread since 2020 for whatever reason but I think this will get me back into it.
One of the first recipes I followed from Dessert Person & all I can say is that these are insanely delicious.
The editing of your videos makes me laugh out loud. Love it!!
I tried these a while back and they barely lasted 2 days in my house, they were so amazing
Yes, tangzhong's advantage of making them last longer has no effect when you can't keep them around more than a day or two! 🤣
@@jvallas i ate 2 as I was making dinner, that's when I realised how dangerously good these were 😂😅
These were AMAZING! Huge hit for Thanksgiving dinner! Will make over and over again.
The Crew is so talented! And I’ve seen pics, handsome!
Let’s get her to 1 million people!!!
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!
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!
I made these rolls, this recipe is the best. So tasty , light and beautiful.
The tips on technique in this recipe are so helpful! Claire is such a good teacher.
this was one of the first recipes i've made, and we make this recipe the most. it's that good
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.
Claire is the best at demonstrating rolling technique!
My mom went crazy seeing the video, she said "its time, its time! My favorite recipe from the book!!!!"
Love Claire’s use of a paintbrush for the butter
These are the bomb. Can confirm. 11/10 all day every day.
Here I am for another year of making these for thanksgiving. So glad to have this video for reference when making the recipe
Tangzhong is actually Chinese (literally translates to "soup seedling", bc it's watery...and starts up your bread..?), the Japanese is yu-dane!
It actually doesn't translate to anything in Chinese - the person who coined the term "tangzhong" in Chinese just wrote the same characters for "yu-dane" in Japanese, where "yu" means hot water.
@@vigilantcosmicpenguin8721 Yes, the characters in Japanese and Chinese are the same and literally mean “soup seedling,” I’m Chinese lmao
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.
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!
I'm watching and re-watching this so intently as if I'll ever be able to make these lol. They look so yummy!!
Several people on this thread have said these were the first bread they ever baked, and was successful. Give it a try!
I made these using yogurt instead of sour cream bc o didn’t have any, delicious! So soft!
I almost always do that modification, because I always have yogurt, never sour cream. I don't know if it messes things up, but I've never noticed a problem.