SOUR CREAM-AND-CHIVE CLOVER ROLLS

Rolls

• In the bowl of the Ooni Halo Pro Spiral Mixer, whisk together 1½ cups (188 grams) flour, sugar, salt, yeast, and pepper by hand until combined. Attach dough hook and breaker bar.

• In a medium saucepan, heat ½ cup (120 grams) water, sour cream, and butter over medium-low heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add sour cream mixture and 1 egg (50 grams) to flour mixture; beat at medium-low speed, 30%, until combined, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low speed, 30%, gradually add 1¾ cups (219 grams) flour and chives, beating just until combined and stopping to scrape sides of bowl. Slowly increase mixer speed to medium, 50%. Beat until a soft, elastic dough forms, 6 to 10 minutes. Dough will pull away from sides of bowl and gather around the dough hook, and a small piece of dough will stretch until thin and translucent without tearing. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.

• Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.

• Spray a 12-cup muffin pan with cooking spray.

• Turn out dough onto a clean surface, and divide into 36 portions (about 21 grams each). Shape each portion into a ball; place 3 dough balls in each prepared muffin cup. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes.

  

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• Preheat oven to 375°F (190°C).

• In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water; brush onto dough.

• Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 10 to 12 minutes. Brush Garlic-Chive Butter onto hot rolls; serve warm with remaining butter.

Garlic-Chive Butter