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Chive Pinwheel Rolls

 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.


  • 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
  • 1 cup (8 ounces) sour cream
  • 1 cup minced chives
  • 1 egg yolk
  • Butter, melted


  • 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.
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.