Creamy Chive Rings Recipe
- 3-3/4 to 4-1/4 cups 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
- 1 egg, beaten
- 3/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/3 cup minced chives
- Sesame or poppy seeds
- 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.
1 slice: 118 calories, 6g fat (3g saturated fat), 30mg cholesterol, 169mg sodium, 14g carbohydrate (3g sugars, trace fiber), 2g protein
Reviews for Creamy Chive Rings
"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."
"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!"