Chive Pinwheel Rolls Recipe

Chive Pinwheel Rolls Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

These light pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. -Ann Niemela, Ely, Minnesota

[X]

Rate Chive Pinwheel Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chive Pinwheel Rolls Recipe

Prep: 25 min. + rising Bake: 30 min.

Yield: 15 Servings

25 30 55

Ingredients

3-1/2 cups all-purpose flour
3 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1-1/2 teaspoons salt
1 cup milk
1/3 cup canola oil
1/4 cup water
1/4 cup mashed potatoes (without added milk and butter)
1 egg
CHIVE FILLING:
1 cup (8 ounces) sour cream
1 cup minced chives
1 egg yolk
Butter, melted

Directions

In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn dough onto a floured surface. Roll into a 15-in. x 10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers. Yield: 15 rolls.

Nutritional Facts 1 serving (1 each) equals 214 calories, 9 g fat (3 g saturated fat), 41 mg cholesterol, 258 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Chive Pinwheel Rolls in Taste of Home December/January 2003, p37