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Vegan Sour Cream and Chive Dinner Rolls

Little Lighthouse Baking Co.
Soft, pillowy dinner rolls with sour cream and chive flavor.
5 from 1 vote
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Prep 30 minutes
Cook 35 minutes
Rest 2 hours
Total 3 hours 5 minutes
Course Side Dish
Cuisine Vegan
Servings 9 rolls

Equipment

  • small saucepan
  • rubber spatula
  • stand mixer
  • large bowl
  • plastic wrap
  • 9" round baking pan
  • rolling pin
  • bench scraper (or large kitchen knife or pizza cutter)
  • pastry brush

Ingredients  

Tangzhong

  • 3 tbsp bread flour
  • ¼ cup unsweetened soy milk (57g)
  • ¼ cup water (57g)

Dough

  • ¾ tsp active dry yeast
  • 1 tbsp unsweetened soy milk for the yeast
  • 2 ½ cups bread flour (325g)
  • 3 tbsp Just Egg
  • ½ cup vegan sour cream (116g)
  • 2 tbsp vegan butter
  • ¾ tsp kosher salt
  • ¼ cup chives finely chopped

Finishing

  • 1 tbsp Just Egg
  • 2 tbsp vegan butter
  • kosher salt
  • black pepper
  • 1 tbsp chives finely chopped

Instructions 

Make the tangzhong

  • In a small saucepan, whisk together the bread flour, soy milk, and water until well combined. Turn on heat to medium, and whisk constantly while cooking until the mixture is a thick paste. This is the tangzhong.

Make the dough

  • Heat the soy milk in a small bowl until it is slightly warm (about 105ºF). Add in the yeast, and whisk together.
  • Add the tangzhong, Just Egg, bread flour, sour cream, butter, kosher salt, and yeast mixture to a stand mixer bowl with a dough hook attachment. Mix on low for 2 minutes or until ingredients are incorporated, scraping the sides and bottom as necessary. Increase speed to medium and mix until the dough is soft and supple (about 8-10 minutes), again scraping the sides and bottom as necessary.
  • Turn the dough out onto a clean surface. Form the dough into a ball. Lightly flour the dough, and transfer to a large bowl. Tightly cover with plastic wrap. Let rise until doubled in size (about 1 hour).

Form the rolls

  • 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).

Bake

  • Melt half of the butter for the finishing. Add the Just Egg to the melted butter. Mix until combined. Brush the tops of the rolls with the mixture, getting into all crevices. Sprinkle with salt and black pepper.
  • Bake at 375ºF for 25 - 30 minutes, or until the tops are deeply golden brown.
  • Remove the pan from the oven. Melt the remaining half of the butter for the finishing. Brush the hot rolls with butter (no Just Egg this time), and sprinkle the chives on top. Let cool for 15 minutes.