Growing up, my mom’s favorite magazine was Bon Appétit. I remember her spilling splatters of sauce and smears of dough all over the pages as she cooked in the kitchen, writing notes along the columns as she made her special tweaks to the recipes. Her collection of Bon Appétit magazines goes back years before my brother and I were born, giving us a true time capsule of delicious recipes that we grew up eating. As an adult, I found myself yearning to flip through those same magazine pages, bookmarking recipes for myself and making my own tweaks to turn the recipes into family traditions for myself.
In Bon Appétit’s November 2020 Thanksgiving issue, I found a recipe for pull-apart sour cream and chive bread rolls, and I knew I had to make them my own. In true fashion, I wanted to make them “healthier” in a vegan and dairy-free option, so I set out to do just that. I’ve gone through several iterations of this recipe to get the consistency right, but I can now proudly say that these have become a staple in our holiday menus. Though I will admit that these are somewhat labor-intensive, the end result is totally worth the work.
“These melt-in-your-mouth dinner rolls are even more tender and pillowy than the classic Parker House rolls that inspired this recipe.
– Bon Appétit Magazine, november 2020
Sour Cream & Chive Bread Rolls (Made Vegan)
Ingredients
- 1/2 + 2 cup + tbsp Nut Milk
- 5 + 1/3 cups Bread Flour
- 1.5 tsp Active Dry Yeast
- 1 cup Vegan Sour Cream (I prefer the Tofutti brand)
- 1/4 cup Sugar
- 4 tsp Salt
- 9 tbsp Aquafaba (liquid from a can of chickpeas)
- 8 tbsp Unsalted Vegan Butter (I prefer the Earth Balance Vegan Buttery Sticks)
- 1/2 cup Fresh Chives (finely chopped)
Instructions
- Begin by making a roux, which will keep the dough moist and chewy. To make the roux, add 1/3 cup bread flour in a saucepan with 1/2 cup nut milk and 1/2 cup water. Heat over medium heat, whisking constantly until smooth. Continue whisking until a thick paste forms; it should be similar to the consistency of mashed potatoes. Remove roux from heat and scrape into a large mixing bowl.
- In a separate small bowl, heat 2 tbsp of nut milk for 15-30 seconds in the microwave. Add yeast and whisk until frothy. Let sit for 5 minutes.
- Meanwhile, add sour cream, sugar, salt, 6 tbsp aquafaba, 4 tbsp butter (cut in cubes), and 5 cups of bread flour to mixing bowl with roux. Add yeast and mix on low speed using a stand mixer fitted with a dough hook.
- Slowly increase speed of mixer until a smooth dough forms. Place dough onto a nonstick surface and knead lightly before forming into a ball. Place into a large bowl and cover with plastic wrap. Let the dough rise for at least 1-1.5 hours, or overnight if prepping ahead.
- Once dough has doubled in size, remove from bowl and place onto a floured surface. Separately, coat an oven-safe dish with 2 tbsp butter and set aside.
- Knead dough thoroughly, removing air bubbles. Then roll out dough and stretch into a square shape. Sprinkle chopped chives evenly over the dough.
- Loosely roll dough from one end to the other, flattening into a long rectangle.
- Roll out the rectangular-shaped dough to flatten further. Using a pizza wheel or dough cutter, cut dough into 2-3" square pieces. Pinch any loose edges.
- To create the bread roll shape, place dough square beneath your palm and roll quickly in a circular motion until a tight ball is formed.
- Place bread roll balls into the buttered oven-safe dish and cover with plastic wrap. Set aside and let rise for 45-60 minutes.
- When dough is ready, preheat oven to 375 degrees, placing the oven rack towards the center of the oven. Brush remaining 3 tbsp aquafaba over top of rolls before placing in the oven.
- Bake approx. 25-30 minutes. When there are about 3 minutes left, brush tops of rolls with melted butter. Sprinkle with salt or chives, if desired.
- Let cool in oven-safe dish before removing and serving.
Watch my video on how to make this recipe by clicking here.
