2020-04-01_Bake_from_Scratch

SUMMER ENTERTAINING IS EFFORTLESS THANKS TO THESE TENDER SOUR CREAM KNOTS

PACKED WITH THE BRIGHT FLAVOR OF FRESH HERBS

Summer Herb

DINNER ROLLS

SUMMER HERB DINNER ROLLS

Makes 12 rolls

Your summer get-togethers deserve dinner

rolls that rise to the occasion. Enter these

stunning sour cream knots. They have an

unbelievably pillowy crumb that’s loaded

with dill and chives. With a quick rise and a

shaping method that’s a cinch, this recipe is

one you’ll keep on rotation all season long.

5 cups (625 grams) all-purpose fl our,

divided

¼ cup (50 grams) granulated sugar

4½ teaspoons (14 grams) instant yeast

1 tablespoon (9 grams) kosher salt

1 cup (240 grams) plus 1 tablespoon

(15 grams) water

½ cup (120 grams) sour cream

¼ cup (57 grams) plus 2 tablespoons

(28 grams) unsalted butter, melted

and divided

2 large eggs (100 grams), room

temperature and divided

¼ cup (12 grams) fi nely chopped fresh

chives

2 teaspoons (1.5 grams) fi nely chopped

fresh dill

¼ teaspoon (1.5 grams) garlic salt

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, combine 1½ cups
   (188 grams) fl our, sugar, yeast, and kosher
   salt.


2. In a medium saucepan, heat 1 cup
   (240 grams) water, sour cream, and
   ¼ cup (57 grams) melted butter over
   medium heat until an instant-read
   thermometer registers 120°F (49°C)
   to 130°F (54°C). Add warm sour cream
   mixture to fl our mixture, and beat at
   medium speed until combined. Beat in
   1 egg (50 grams) until combined. With
   mixer on low speed, gradually add 3¼ cups
   (406 grams) fl our, chives, and dill, beating
   just until a shaggy dough forms.


3. Switch to the dough hook attachment.
   Beat at low speed until a soft, somewhat
   sticky dough forms, 7 to 8 minutes,
   stopping to scrape sides of bowl and dough
   hook. Add up to remaining ¼ cup (31 grams)
   fl our, 1 tablespoon (8 grams) at a time, if
   dough is too sticky. Cover and let stand in a
   warm, draft-free place (75°F/24°C) for
   10 minutes. (Dough will puff slightly.)


4. Line a (13x9-inch) baking sheet with

parchment paper.

5. Divide dough into 12 portions (about
   93 grams each). With lightly fl oured hands,
   roll 1 portion into a 12-inch-long rope.
   (Keep remaining dough covered to prevent
   it from drying out.) Tie a loose knot toward
   one end of rope, leaving about 1 inch on
   one end. Pinch together both ends of
   dough under knot, forming a knotted ball.
   Place, seam side down, on prepared pan.
   Cover and let rise in a warm, draft-free
   place (75°F/24°C) until doubled in size, 20
   to 30 minutes.


6. Preheat oven to 375°F (190°C).


7. In a small bowl, whisk together remaining
   1 egg (50 grams) and remaining 1 tablespoon
   (15 grams) water. Brush tops of dough with
   egg wash.


8. Bake until golden brown and an instant-
   read thermometer inserted in center
   registers 190°F (88°C), 20 to 25 minutes,
   covering with foil to prevent excess
   browning, if necessary.


9. In a small bowl, stir together garlic salt
   and remaining 2 tablespoons (28 grams)
   melted butter. Brush tops of warm rolls
   with garlic butter. Serve warm. •