Sour Cream and Chive Clover Rolls - Bake from Scratch

      Achieve professional-level breads in your kitchen with the new Ooni Halo Pro Spiral Mixer. Its innovative dual functionality for mixing and kneading effectively develops a robust gluten network in the dough, allowing these delectable dinner rolls to rise beautifully on the outside while maintaining a soft, fluffy interior.

      **Rolls**

      3¼ to 3½ cups (406 to 438 grams) all-purpose flour, separated

      3 tablespoons (36 grams) granulated sugar

      1 tablespoon (9 grams) kosher salt

      2¼ teaspoons (7 grams) instant yeast

      1 teaspoon (2 grams) ground black pepper

      ½ cup (120 grams) plus 1 tablespoon (15 grams) water, separated

      ½ cup (120 grams) sour cream

      ¼ cup (57 grams) unsalted butter, cubed

      2 large eggs (100 grams), at room temperature and divided

      3 tablespoons (9 grams) finely chopped fresh chives

      **Garlic-Chive Butter (recipe follows)**

      1 cup (227 grams) unsalted butter, at room temperature

      2 tablespoons (6 grams) finely chopped fresh chives

      2 cloves garlic (6 grams), grated

      1 teaspoon (3 grams) kosher salt

      ½ teaspoon (1 gram) ground black pepper

      **Rolls**

      In the bowl of the Ooni Halo Pro Spiral Mixer, combine 1½ cups (188 grams) of flour, sugar, salt, yeast, and pepper by hand until mixed well. Attach the dough hook and breaker bar. In a medium saucepan, heat ½ cup (120 grams) of water, sour cream, and butter over medium-low heat, stirring often, until the butter melts and an instant-read thermometer shows a temperature between 120°F (49°C) and 130°F (54°C). Pour the sour cream mixture and 1 egg (50 grams) into the flour mixture; mix at medium-low speed (30%) until well combined, about 1 to 2 minutes, remembering to scrape the bowl sides. With the mixer still on medium-low speed (30%), gradually add 1¾ cups (219 grams) of flour and chives, mixing just until combined and scraping the bowl sides as needed. Slowly increase the mixer speed to medium (50%) and continue beating until a soft, elastic dough forms, which should take 6 to 10 minutes. The dough will detach from the bowl sides and wrap around the dough hook, and a small piece of dough will stretch thin and translucent without breaking. If the dough is too sticky, add the remaining ¼ cup (31 grams) of flour, one tablespoon (8 grams) at a time.

      Lightly spray a large bowl with cooking spray, place the dough inside, turning it to coat the top. Cover and let it rise in a warm, draft-free area (75°F/24°C) until it doubles in size, approximately 30 to 45 minutes. Spray a 12-cup muffin pan with cooking spray. Turn the dough out onto a clean surface and divide it into 36 pieces (about 21 grams each). Shape each piece into a ball and place three dough balls in each prepared muffin cup. Cover and allow them to rise in a warm, draft-free area (75°F/24°C) until they are puffed, about 30 minutes.

      Preheat the oven to 375°F (190°C). In a small bowl, whisk together the remaining 1 egg (50 grams) and the remaining 1 tablespoon (15 grams) of water; then, brush this mixture onto the dough. Bake until golden brown and an instant-read thermometer inserted into the center reads at least 190°F (88°C), which should take about 10 to 12 minutes. Brush the hot rolls with Garlic-Chive Butter and serve warm along with the remaining butter.

      **Garlic-Chive Butter**

      In a small bowl, mix all ingredients together until smooth. Store in an airtight container in the refrigerator for up to 2 weeks.

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