Introduction
This is a surprisingly difficult recipe for a seemingly simple dish. It takes some time to make the “pull-apart” magic happen, but it really does work! This is a highly educational recipe that involves multiple techniques that can be used elsewhere. The rolls themselves are delicious and will earn a lot of inquiries for the recipe.
Recipe Outline
| Recipe: Pull-Apart Sour-Cream and Chive Rolls | Special Equipment: 9×13-inch Pan, Stand Mixer |
| Source: Dessert Person | Time: 4 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Tangzhong
Tip: Keep it on the heat and stirring – it will thicken eventually and you will feel the transformation.
Making The Dough
Tip 1: You can also microwave the milk if you’d like. No more than 10 seconds though; stop at 5 to check.
Tip 2: We ended up using an extra 1.5 tablespoons of flour as it mixed before it stopped being too sticky. We deemed it too sticky when poking it gently led to a decent amount being stuck to the finger..
Forming The Rolls
Tip: The pinch and roll/drag method as described works very well.
Baking The Rolls
Final Product
Key Takeaways
- Use the indicators instead of just the listed times!
- Don’t be impatient with the tangzhong.
- Final Score: 4/5 – These are probably some of the best rolls I’ve ever had. They really do “pull-apart” and they are incredibly tender, light, and fully. These rolls pull out all of the stops and definite deliver.
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