These Sour Cream and Chive rolls are the delicious dinner roll! The smell will fill your kitchen with the most succulent aroma while they bake, and you can make a batch and freeze them to have for weeks! These rolls pair perfectly with any meal - truly the best dinner roll you could make!
In a large bowl, combine 1.5 c flour, sugar, chives, yeast and salt.
In medium saucepan on low heat, heat sour cream, 1/2 c water, and butter until very warm. Butter does not need to melt and mixture will appear curdled.
With mixer on low speed, gradually pour liquid into dry ingredients. Increase speed to medium, beat 2 minutes, occasionally scraping bowl.
Beat in eggs and 3/4 c flour or enough to make a thick batter. Continue beating 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour, (about 2 c) to make a soft dough.
Cover bowl with a dish towel. Let rise in warm place, away from draft, until doubled. About 50 minutes. A finger pressed lightly into dough should leave a dent.
Punch down dough by pushing down the center of dough with fish, then pushing edges of dough into center. Place dough on a well-floured surface.
With floured hands, shape dough into 18 balls and place in 18 greased 3-inch muffin pan cups. Cover with towel, and let rise until doubled (about 35-40 minutes).
Preheat oven to 375. Bake rolls 15 minutes or until golden brown. Remove from pans immediately and serve warm. Or, cool buns completely on wire rack and reheat just before serving. To reheat, preheat oven to 375, wrap rolls in single layer in foil, and bake 11-13 min or until heated through.