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Chive Pinwheel Rolls

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

15 ServingsPrep: 25 min. + rising Bake: 30 min.

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.

2 of 2

Chive Pinwheel Rolls (continued)

Directions (continued)

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.

Nutrition 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.