Has anyone tried making Claire Saffitz Sour Cream and Chive Rolls at home? I recently came across this recipe and found the tangzhong technique particularly interesting. The combination of sour cream, butter, chives, and bread flour sounds like it could create incredibly soft and flavorful rolls. I also like that the finished rolls are topped with pepper and sea salt for extra flavor. For those who have tried the recipe, how did your rolls turn out? Did you follow the original technique exactly, or make any changes to the ingredients or preparation?