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Since I have Dill and Chives growing in my garden this year, I couldn’t wait to create to a recipe to utilize two of my favorite summer herbs. This recipe starts with a method called a Tangzhong, a Tangzhong is a paste of flour cooked in water or milk and improves the texture of bread. Its very easy and wonderful addition to any yeasted bread recipe. I hope you enjoy these soft fluffy rolls!

DILL & CHIVE DINNER ROLLS

Soft, fluffy dinner rolls with fresh herbs and a hint of tang.

Makes: 12 rolls

Prep Time: 25 minutes (+ rising time)

Bake Time: 20–25 minutes

Total Time: ~2.5 hours

Tangzhong Starter

• 3 tbsp (25g) bread flour
• ½ cup (120g) water or milk

Instructions:

Whisk together flour and water/milk in a small saucepan. Cook over medium heat, whisking constantly until it thickens into a pudding-like consistency (1–2 minutes). Remove from heat and let cool to lukewarm.

Dough

• 2 ⅓ cups (295g) bread flour
• 2 tbsp sugar
• 1 ½ tsp salt
• 2 tsp instant yeast
• All of the tangzhong (cooled)
• ⅓ cup (80g) full-fat sour cream or Greek yogurt
• ¼ cup (60g) warm milk
• 1 large egg
• 3 tbsp (42g) unsalted butter, softened
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives

Instructions

1. Make the Dough:
   In a large mixing bowl or stand mixer, combine bread flour, sugar, salt, and yeast. Add the tangzhong, sour cream, warm milk, and egg. Mix to form a shaggy dough.
2. Knead and Enrich:
   Add the softened butter and knead (8–10 minutes by hand or mixer) until the dough is smooth and elastic. Fold in the chopped dill and chives.
3. First Rise:
   Cover and let the dough rise in a warm place for 60–90 minutes, or until doubled.
4. Shape Rolls:
   Punch down the dough and divide into 12 equal portions. Shape into balls and place in a greased 9×13-inch baking pan or on a parchment-lined sheet.
5. Second Rise:
   Cover and let rise again for 30–45 minutes, or until puffy.
6. Bake:
   Preheat oven to 350°F (175°C). Bake for 20–25 minutes, or until golden brown.
7. Finish:
   Brush warm rolls with melted butter. Optionally sprinkle with extra dill or flaky salt.

Storage:

Store in an airtight container at room temperature for 2–3 days, or freeze for up to 1 month.