Chive Garden Rolls Recipe
Chive Garden Rolls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I never seem to have enough of these light, flavorful rolls on hand. Folks like the subtle taste of the chives.—Joanie C. Elbourn, Gardner, Massachusetts
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

Ingredients

  • 1 egg
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/4 cup canola oil
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup toasted wheat germ
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 3 tablespoons minced chives
  • TOPPING:
  • 1 egg, beaten
  • 1 small onion, finely chopped

Directions

In a bowl, combine the egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water; add to egg mixture. Add wheat germ and 1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in. round cutter. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Brush tops with egg and sprinkle with onion. Bake at 350° for 15-20 minutes or until the rolls are golden brown. Yield: about 1 dozen.
Originally published as Chive Garden Rolls in Taste of Home October/November 1994, p44

Nutritional Facts

1 each: 205 calories, 6g fat (0 saturated fat), 35mg cholesterol, 270mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 egg
  • 1 cup (8 ounces) fat-free cottage cheese
  • 1/4 cup canola oil
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1/4 cup toasted wheat germ
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 3 tablespoons minced chives
  • TOPPING:
  • 1 egg, beaten
  • 1 small onion, finely chopped
  1. In a bowl, combine the egg, cottage cheese, oil, honey and salt. Dissolve yeast in warm water; add to egg mixture. Add wheat germ and 1-1/2 cups flour. Mix on medium speed for 3 minutes. Add chives and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
  3. Punch dough down; roll out to 3/4-in. thickness. Cut with a 3-in. round cutter. Place on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
  4. Brush tops with egg and sprinkle with onion. Bake at 350° for 15-20 minutes or until the rolls are golden brown. Yield: about 1 dozen.
Originally published as Chive Garden Rolls in Taste of Home October/November 1994, p44

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