90 Minute Chive Butter Dinner Rolls

Dinner rolls with chive butter and flaky salt.

5 from 1 vote

90 Minute Chive Butter Dinner Rolls

These soft and fluffy dinner rolls start with my one hour sandwich bread dough and finish with warm chive butter and flaky sea salt for the perfect quick holiday, or any day roll.

Prep Time30

Cook Time25

Rising time30

Total Time1 25

Course: Bread

Cuisine: American

Servings: rolls

Calories: 230kcal

Author: Cynthia Christensen

Equipment

Ingredients

For the dough:

3 ½ cups bread flour
4 teaspoons sugar
4 teaspoons instant yeast
1 ¾ teaspoons kosher salt
½ cup water warmed to about 110 degrees
¾ cup milk warmed to about 110 degrees
3 tablespoons neutral oil

For the egg wash:

1 large egg
1 tablespoon water

For the chive butter finish:

¼ cup unsalted butter melted
¼ cup finely chopped chives
Flaky sea salt to finish

US Customary - Metric

Instructions

Make dough

Mix together bread flour, sugar, salt, and instant yeast in a large mixing bowl. Add warm water, warm milk, and vegetable oil. Mix together into a shaggy and sticky dough.
Transfer to a floured surface and knead by hand until the dough is smooth and elastic, about 5 to 8 minutes. Dust your hands, counter, and dough very lightly with more flour if needed to reduce stickiness while kneading.

First rise

Form the dough into a ball and place it back in your bowl that has been sprayed with nonstick spray or lightly coated in oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size, about 15 minutes.

Shape rolls

Lightly flour your counter and turn the dough out of the bowl. Use a bench scraper or knife to divide the dough into 12 equal pieces. For the most even rolls, use a kitchen scale to portion the dough, but a good eyeballing works too.
Working with one piece at a time, gather the edges of the dough up toward the center, like a little drawstring purse, enclosing any small bits of dough in the middle.
Pinch the gathered dough together, then flip it seam side down onto the counter. Use your cupped hand to gently roll it into a smooth ball. Repeat with the remaining pieces.

Second rise

Grease or line a 9 x 13 inch baking pan with parchment paper. Arrange the dough balls in the pan, spacing them evenly. Cover with plastic wrap or a clean kitchen towel and let rise for about 15 minutes while you preheat the oven to 375°F.

Bake

In a small bowl, whisk together the egg and 1 tablespoon of water. Gently brush the tops of the risen rolls with egg wash. Bake in the preheated oven for about 25 minutes, or until the rolls are a deep golden brown. If you have an instant read thermometer, the internal temperature of a roll should be about 195°F to 205°F.

Finish

While the rolls cool for about 10 minutes in the pan, melt the 4 tablespoons of unsalted butter in a small saucepan over low heat. Stir in the finely chopped chives.
Using a pastry brush, generously brush the warm rolls with the chive butter. Finish with a sprinkle of flaky sea salt. Serve warm.

Video

Notes

Using active dry yeast: You can substitute active dry yeast for instant yeast. Use the same amount (4 teaspoons). Stir the active dry yeast into the warm water with a pinch of the sugar and let it sit for 5 to 10 minutes, until foamy. Add this mixture to the bowl with the warm milk, remaining sugar, salt, oil, and flour, then proceed with the recipe.

Proofing tip: For a quick first rise, you can create a makeshift proofing box by turning your oven on to 300 degrees for 2 minutes, then turning it off and placing the covered bowl of dough inside. For the second rise, place the pan of rolls on top of the stove while the oven preheats. If you have a wall oven, set the covered pan on a heating pad set to low for a gentle, steady rise.

Storage: Store cooled rolls in an airtight container at room temperature for up to 3 days.

Reheating: Wrap rolls in foil and warm in a 300 degree oven for about 10 minutes, or until soft and warmed through.

Nutrition