May 14, 2021 3 min read

Soft, fluffy, delicious and easy to make! If you're in the mood to bake, you NEED to try our Pull-Apart Dinner Rolls made with Dibble Sour Cream and Chives. The sour cream not only makes the rolls nice and soft but it also adds a unique savoury flavour note to them. Combine this with chives and you have the perfect dinner rolls to accompany any meal. Happy cooking! 

Prep Time 3 hours

Cook Time 28 minutes

Serves 4-6

Difficulty Easy


  • 1/2 cup water
  • 1 cup non-dairy milk
  • 5 and 1/3 cups all-purpose flour
  • 1/2 cup melted non-dairy butter
  • 4 tsp salt
  • 1/4 cup sugar
  • 1 tsp sugar (for yeast)
  • 4 Tbsp warm water (for yeast)
  • 7g dry yeast 
  • 2 Tbsp chia seeds
  • 6 Tbsp water (for chia eggs)
  • 1 cup chives, finely diced 
  • 1 Tbsp sea salt flakes
  • 1tsp black pepper
  • 1 cup Dibble Sour Cream 



  1. Preheat the oven to 200°C.
  2. In a small bowl, add 4 Tbsp warm water, 1 tsp sugar, 7g yeast and stir until combined. Leave for 5 minutes.
  3. In another small bowl, mix together the 2 Tbsp fo chia seeds with 6 Tbsp of water and set aside. 
  4. To create the water roux, in a small pot on medium heat, add 1/2 cup water, 1/2 cup non-dairy milk and 1/3 cups flour. Whisk continuously for about 2 minutes or until a smooth and thick texture, similar to mash potatoes, forms.

  1. Place the water roux, 1 cup Dibble Sour Cream, 4 Tbsp non-dairy butter, 1/4 cup sugar, 4 tsp salt, the chia eggs, 5 cups flour, 1/2 cup non-dairy milk and the activated yeast in a large mixing bowl. 
  2. Slowly start to mix the dough together and once it begins to combine, dust a work bench and knead for 10-15 minutes or until a smooth dough is formed.
  3. Place the dough in a lightly dusted bowl, cover with a tea towel and let it rest for 1.5 hours.
  4. Lightly dust a work bench and using a rolling pin, roll out the dough into a 31 x 31 cm square.
  5. Evenly spread the the chives over the dough and starting from the bottom edge of the dough, fold about quarter of the length upwards. Continue folding until you reach the top edge. 

  1. Using the rolling pin, roll out the dough to a 16 x 41 cm rectangle then divide this into 24 equal pieces. 
  2. Generously grease a baking dish with non-dairy butter and set aside.
  3. Placing one of the 24 pieces in the palm of your left hand, use your right hand's finger to pinch all 4 corners of the dough into the middle. 
  4. Place the pinched side of the dough onto the work bench then using your right hand to cover the dough with your fingers guided to the centre base of the dough, using the friction of the work bench and moving your hand in a circular motion, form the dough into an even ball. Place this into the baking dish. Continue doing this until the remainder 23 pieces of dough have been formed into balls and placed in the baking dish. 
  5. Cover with a tea towel and let it rest for 1 hour. 
  6. Brush the top surface of the dough balls with the melted non-dairy butter then top with the sea salt flakes and black pepper. 

  1. Bake for 25 minutes or until golden brown.
  2. Once out of the oven, immediately brush the top surface with melted butter and let it rest for 15 minutes before transferring the Pull-Apart Dinner Rolls to a wire rack.
  3. Enjoy! 


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