Whenever I smell chlorine, I am transported back to swimming lessons at the YMCA. I feel the anxiety that I felt in the locker room on my way to the pool, terrified I might catch a glimpse of one of those people who don’t care for privacy, or slip in the weirdly warm water that dripped off of a strange swimmer en route to the showers. When I smell lunch meat, I feel the excitement I felt as a fourth grader in Subway getting a 6 inch sub and a medium soft drink on the way to my violin lesson with my dad.
When I made these rolls last weekend, and their scent filled the kitchen, I felt the happiness and relaxation I always felt at Granny’s house while snacking on goldfish crackers and ginger ale waiting for dinner to be ready.
I wanted to make sour cream and chive rolls because they show up on almost all of Granny’s holiday meal menus (she recorded all of her menus). I was hesitant to make them because of my fear of yeast as an ingredient, and because it is much easier to pull dinner rolls out of a crinkly bag with a twisty tie from the grocery store bakery. For these rolls, you have to let the dough rise twice. I was intimidated. The process is a little time consuming, but not difficult. It also gives you plenty of time to have some goldfish crackers and adult ginger ale (wine).
I couldn’t believe how happy it made me and my sense of smell to make these rolls. I wasn’t expecting the scent of these rolls to hit me in an emotional way. My house felt like a time machine transporting me right back to Granny’s house. Only this time instead of filling up on snacks and pop, I was on the front lines in the kitchen overcoming my fear of active yeast.
I know that there is a time and a place for store bought dinner rolls and the crinkly bag. But, as I cook, and my toddler snacks on goldfish and juice, I can only hope that the aromas wafting to the playroom will begin to settle into his little nose. And if making these rolls will give my kids the same feelings they give me, then I will wait out the dough-rising intervals and brave the old-fashioned ingredients of Granny’s Time Machine Sour Cream and Chive Rolls every time.
Sour Cream and Chive Rolls
- About 4.5 c all purpose flour
- 1/3 c sugar
- 1/3 c chopped chives (I used the green part of scallions and it completely fine.)
- 2 pkgs active dry yeast
- 2 t salt
- 1 c sour cream
- 1.3 c butter (5 1/3 T)
- 2 eggs
- 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 50 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 15 min or until heated through.