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Chive Pinwheel Rolls

4 reviews
Test Kitchen Approved
Total Time

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

Makes

15 rolls

Updated: Sep. 13, 2023
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
Chive Pinwheel Rolls
Chive Pinwheel Rolls Recipe photo by Taste of Home
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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 2% milk
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1 large egg, room temperature
  • CHIVE FILLING:
  • 1 cup sour cream
  • 1 cup minced chives
  • 1 large egg yolk
  • Butter, melted

Directions

  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, 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.
  3. Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.
  4. 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 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour.
  5. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

1 roll: 214 calories, 9g fat (3g saturated fat), 41mg cholesterol, 258mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 5g protein.