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Creamy Chive Rings Recipe
Creamy Chive Rings Recipe photo by Taste of Home

Creamy Chive Rings Recipe

Read Reviews (2)
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Recently I served Creamy Chive Rings at lunch at my Home Extension Club meeting. Next meeting I had to bring copies of the recipe for everyone there!
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES:32 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
MAKES: 32 servings

Ingredients

  • 3-3/4 to 4-1/4 cups King Arthur Unbleached All-Purpose Flour, divided
  • 1/3 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 teaspoons salt
  • 1 cup milk
  • 1/2 cup butter, divided
  • 1/4 cup mashed potato flakes
  • 1/4 cup water
  • 1 egg
  • FILLING:
  • 1 egg, beaten
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/3 cup minced chives
  • Sesame or poppy seeds

Nutritional Facts

1 serving (1 slice) equals 118 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 169 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, 6 tablespoons butter, potato flakes and water to 120°-130°. Add to the dry ingredients; beat just until moistened. Beat in egg until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. In a heavy saucepan, combine the egg, cream and salt; cook over low heat until thickened, stirring constantly. Stir in the chives. Cool.
  4. Punch dough down. Turn onto lightly floured surface; divide in half. Roll one portion into a 16-in. x 12-in. rectangle. Spread half of the filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring.
  5. With scissors, cut from the outside edge to two-thirds of the way toward the center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Melt the remaining butter; brush over ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes.
  6. Bake at 350° for 20-25 minutes or until lightly browned. Remove from pans to wire racks to cool. Yield: 2 rings.
Originally published as Creamy Chive Rings in Country Woman November/December 1990, p31

Nutritional Facts

1 serving (1 slice) equals 118 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 169 mg sodium, 14 g carbohydrate, trace fiber, 2 g protein.

Reviews for Creamy Chive Rings(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Sep. 20, 2010

This is wonderful,easy dough to work with. It is almost like velvet to the mouth. And it freezes very very well. Everyone loved it. Its a keeper.

MY REVIEW
Reviewed Dec. 24, 2009

i made these a couple of years ago and then lost the recipe after i moved and i almost went crazy! this is such a splendid recipe and it freezes so well! melt in your mouth good!

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