Everything Pull-Apart Sour Cream & Herb Rolls

This is adapted from a Claire Saffitz recipe in Bon Appetit magazine. I didn’t change much because these are sooo good, light and airy and full of carbs! Definitely a crowd-pleaser for a special meal.

Yields 1 loaf

• 1⁄2 c plus 2 T whole milk

• 5 1⁄3 c bread flour, divided, plus more for work surface

• 1 1⁄2 t active dry yeast, or 1 t instant yeast

• 1 c sour cream, or whole milk yogurt, room temperature

• 1⁄4 c granulated sugar

• 2 t kosher salt

• 3 eggs

• 8 T unsalted butter, cut into tablespoons, divided

• 1⁄2 c finely chopped fresh herbs, such as thyme, chives, parsley, rosemary

• Everything bagel seasoning

Whisk 1⁄2 cup of milk, 1⁄3 cup flour, and 1⁄2 cup water in a small saucepan until smooth. Cook over medium heat, whisking, until a stiff paste (roux) forms, about 2 minutes. Remove from the heat and scrape into the bowl of a stand mixer fitted with the dough hook.

Add the remaining 2 tablespoons of milk in the warm saucepan and add the yeast, whisking until dissolved. If using active dry yeast, let sit 5 minutes until mixture is foamy. If using instant yeast, no waiting is necessary.

Add sourcream, sugar, salt, 2 eggs, 4 tablespoons butter, and remaining 5 cups flour to the roux (tangzhong) and add in the yeast mixture. Mix on low speed to form a shaggy dough. Increase speed to medium and mix, scraping down sides of the bowl once or twice and adding more flour by tablespoons if dough seems sticky. Mix 8-10 minutes.

Turn dough out onto a lightly floured work surface and form into a smooth ball. Place in a clean bowl and cover with a kitchen towel. Let sit until doubled in size, about 1 1⁄2 hours.

Coat a 9x13” pan liberally with 2 tablespoons butter. Uncover dough and turn it out onto a lightly floured work surface and gently stretch it into a square shape. Roll out to a 12” square and sprinkle herbs evenly over dough. Loosely roll up the dough into a cylinder, then flatten with the heel of your hand into a rectangle. Roll out to a 16x6” rectangle.

Using a pizza cutter or bench scraper, cut dough into 24 2”-square pieces. Working with one piece at a time, flip the square over so it has its smooth side down, then gather in the corners and pinch them together in the center to form a teardrop shape. Flip it over, seam-side down on the work surface. Cup your hand over the dough and drag across the work surface in a rapid circular motion. Make sure you don’t have flour on the work surface where you’re rolling dough balls, you need friction. Place dough balls in the prepared pan, to create a 6 by 4 grid. Cover pan with plastic and let rise until rolls are puffed up and nearly doubled in size, about 45-60 minutes.

Preheat the oven to 375 and whisk the remaining egg in a small bowl. Gently brush the tops of the rolls with egg wash, then sprinkle with everything bagel seasoning. Bake until the tops are golden brown, 30-35 minutes.

When done, remove pan from the oven and immediately brush tops with remaining 2 tablespoons butter. Let cool in pan for 5 minutes. Run a knife around the edges of the pan, then slide a spatula underneath to loosen the bottom and lift the rolls out onto a wire rack. Serve warm or at room temperature, with lots of butter.

Note: Rolls can be formed and arranged in pan 1 day in advance. Cover and chill. Let rise at warm room temperature before baking (this can take up to 3 hours so be patient). Can be baked 3 days ahead. Let cool, store airtight at room temperature.