Combine flour, milk, and water in a saucepan over medium heat. Whisk constantly until a thick paste forms.

Scrape the paste into a stand mixer bowl and let it cool.

Add active dry yeast to the cooled paste.

Add two eggs, sour cream, sugar, salt, bread flour, and half of the butter to the stand mixer bowl.

Mix on low speed until combined, then increase speed and mix for at least five minutes until a smooth, supple dough forms. Add a little more flour if needed.

Brush the bottom and sides of a 13x9 inch pan with two tablespoons of butter.

Turn the dough out onto a lightly floured surface, form it into a smooth ball, and place it in a clean bowl. Cover and let rise at room temperature for 1.5 to 2 hours, or until doubled in size.

Alternatively, let the dough rise in the refrigerator overnight.

Gently punch down the dough and turn it out onto a lightly floured surface.

Roll the dough into a 12-inch square.

Sprinkle the finely chopped chives evenly over the surface of the dough.

Fold and roll the dough to incorporate the chives, creating a loose roll.

Roll the dough out again to about 16 inches long and 6 inches wide.

Cut the dough lengthwise into thirds, then crosswise into eighths to create 24 pieces.

Take each piece, pinch the corners together to form a bulb shape, then smooth the dough around itself by cupping your hand around it and moving it in small circles on the work surface to create a rounded shape.

Place the formed rolls into the prepared pan.

Cover the pan with a proofing bag or plastic wrap and let the rolls rise at room temperature until nearly doubled in size and touching each other.

Preheat oven to 375°F (190°C).

Beat the remaining egg and lightly brush the tops of the rolls.

Sprinkle with flaky salt and freshly ground black pepper.

Bake for 25 to 30 minutes, or until golden brown and shiny.

While the rolls are baking, melt the remaining two tablespoons of butter.

Immediately after removing the rolls from the oven, brush the melted butter over the tops.

Let the rolls cool in the pan for 10 to 15 minutes before unmolding.