Remove the plastic wrap (and set it aside so you can use it in a later step). Turn the dough out onto a lightly floured, clean work surface. Stretch it into a square, then roll out the dough into a 9" x 9" square. Sprinkle the chives evenly across the surface of the dough.
Starting at the side closest to you, fold up about 1-2 inches of the dough onto itself.
Continue folding up the dough until you reach the other end.
Flatten the dough with your hand. Roll the dough out into a 9" x 9" square. Cut the dough into a 9 equal size pieces (3 x 3 grid) using a bench scraper, knife, or pizza cutter.
Grab one square of dough. Gather the corners of the dough and pinch together into a teardrop shape.
On an unfloured section of your work surface, place the piece of dough seam-side down. Place the palm of your hand on the dough, cupping it. Quickly move your hand in a circular motion to form the dough into a tight ball. Place the dough ball into your buttered pan.
Repeat the 2 steps above for all pieces of dough.
Cover the pan with plastic wrap and let the dough rise until almost doubled in size (45 - 60 minutes).