These roll are amazingly soft and tender. The original recipe calls for sour cream and chives, but it’s not easy to find chives where I live, and I never have sour cream in my fridge. So here are yogurt green onion rolls!
Pull-Apart Yogurt and Green Onion Rolls Adapted from Bon Appetit
Yield: 24 rolls
½ cup plus 2 tablespoons milk
5 ⅓ cups (667 g) bread flour, divided, plus more
1 ½ teaspoons active dry yeast OR instant yeast
1 cup plain Greek yogurt OR sour cream, room temperature
¼ cup (50 g) sugar
1 1/2 teaspoons salt
3 large eggs
4 tablespoons unsalted butter, cut into pieces, divided, room temperature
½ cup finely chopped green onion
Flaky sea salt
Freshly ground black pepper
Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook or into a large mixing bowl.
Microwave remaining 2 tablespoons milk in a small bowl until lukewarm. Add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.
Add yogurt OR sour cream, sugar, salt, 2 eggs, butter, and remaining 5 cups bread flour (625 g) to tangzhong.
Scrape in yeast mixture and mix on low speed OR stir with a wooden spoon until a shaggy dough forms.
If using a machine, increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes. Scrape dough onto a work surface. If making by hand, turn dough out onto a lightly floured work surface and knead until it passes the window pane test.
Form dough into a smooth ball, dust lightly with flour, place inside a clean large bowl, and cover with plastic wrap or a silicone lid.
Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours. Meanwhile, grease a 13″ x 9″ pan, preferably metal.
Uncover dough and punch down lightly to expel some of the gas.
Turn dough out onto a lightly floured surface and stretch into a square.
Roll out, dusting with more flour as needed to prevent sticking, to a 12″ square and sprinkle green onion evenly over dough.
Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16″ x 6″ rectangle.
Using a wheel cutter, bench scraper, of chef’s knife, cut dough into twenty-four 2″-squarish pieces (an 8×3 grid).
Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6×4 grid. At this stage, you can cover and chill in the fridge for up to 1 day. Let rise at room temperature before baking (this can take up to 3 hours).
Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.
Meanwhile, place a rack in middle of oven; preheat to 375°F.
Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.
Remove pan from oven and let cool for 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.
Store airtight at room temperature for up to 3 days.
Ariane's Kitchen 