Pull-apart sour cream and chive rolls from Dessert Person: Recipes and Guidance for Baking with Confidence (page 313) by Claire Saffitz

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Ingredients

bread flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
active dry yeast
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- King Arthur Baking - United States
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EYB Comments

The recipe is on Claire's YouTube page.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

The recipe is on Claire's YouTube page.
andreapcoburn on April 10, 2026

Amazing rolls! I have made them for every holiday over the last year. Green onions are good if you can’t find chives. Also, one time I was low on sour cream but had some leftover sour cream herb dip and used that, and it was really good that way too.
katie_jnnw03 on February 07, 2026

I make this every year for all holidays. It gets easier the more you make it.
robyn_6oitvf on January 28, 2026

a lot of work, but worth it
Clairehg on January 22, 2026

These are now the go to request for holidays. Definitely need to give them time to rise to make them not so dense and the perfect fluffiness!
morgan_rdlrx7 on January 13, 2026

I’m required to bring these every Thanksgiving.
andreapcoburn on December 29, 2025

The best rolls I’ve ever made. I have made them 3 times now. Also, this last time, I was slightly short the sour cream but had some sour cream based chip dip so I used about 1/4 cup of it to make up the difference, which was really good too - they had even more of a zesty flavor.
lindsey_5xsrit on December 27, 2025

These are absolutely amazing - the perfect dinner roll! This is the first bread recipe I’ve ever attempted and it’s so well written and easy to follow.
chawkins on November 16, 2025

These were okay to me. May be I was expecting too much from all the raves it got here. I made half a recipe in and 8x8” pan.
evakim on October 29, 2025

These are amazing as everyone says they are! I topped them with some Parmesan grated on a microplane when they came out of the oven the second time I baked these and it was a really nice touch.
Foodycat on April 16, 2022

Like Astrid I made a quarter recipe as part of dinner for 2 - absolutely amazing. So fluffy and almost briochey. I baked them in the kettle barbecue for 30 minutes - the tops were a little dark but the cook was perfect. I used wild garlic instead of chives. Edited December 2024 I have made this recipe so often! For Christmas this year I made them a week ahead, shaped them and froze them in a buttered tree-shaped Panettone mould. On Christmas Eve I thawed them overnight in the fridge and then baked them on Christmas morning. They took longer to prove before baking than usual, but they rose perfectly.
Xyz123 on February 20, 2022

This is what it must feel like to eat a cloud. They are so light and fluffy and they taste great!
anya_sf on January 12, 2022

Tender, fluffy, and tasty. The dough took longer to rise initially, but my kitchen is rather cold. I made 1/2 recipe in an 8"x8" pan, so they were rectangular rather than square. Next time I will be more generous with the flaky salt on top.
Astrid5555 on June 19, 2021

Made a quarter of a recipe for a snack for 4, wish I had made more! Fluffiest rolls I have made in a long time, the chives make it into something special.
puddlemere on November 27, 2020

Made these for Thanksgiving, and they're great! Super soft and fluffy. Some of the chives on the outside of the rolls got a little caramelized in the oven and they added some great pops of flavor. Makes me wonder if there's a way to caramelize the chives before adding them to the dough to get more of that flavor inside the rolls.