Chive Pinwheel Rolls Recipe

3.5 2 2
Chive Pinwheel Rolls Recipe
Chive Pinwheel Rolls Recipe photo by Taste of Home
Publisher Photo

Chive Pinwheel Rolls Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1 egg
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3-1/2 cups all-purpose flour
  • CHIVE FILLING:
  • 1 cup (8 ounces) sour cream
  • 1 cup minced fresh or frozen chives
  • 1 egg yolk
  • Butter or margarine, melted

Directions

In a bowl, dissolve yeast in water. In a saucepan, heat milk, oil and potatoes to 110°-115°. Transfer to a mixing bowl; add yeast mixture, egg, sugar and salt. Add enough flour to make 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.
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.
Originally published as Chive Pinwheel Rolls in Taste of Home December/January 2003, p37

Nutritional Facts

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

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  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1 egg
  • 3 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3-1/2 cups all-purpose flour
  • CHIVE FILLING:
  • 1 cup (8 ounces) sour cream
  • 1 cup minced fresh or frozen chives
  • 1 egg yolk
  • Butter or margarine, melted
  1. In a bowl, dissolve yeast in water. In a saucepan, heat milk, oil and potatoes to 110°-115°. Transfer to a mixing bowl; add yeast mixture, egg, sugar and salt. Add enough flour to make 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. 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.
Originally published as Chive Pinwheel Rolls in Taste of Home December/January 2003, p37

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Reviews forChive Pinwheel Rolls

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MY REVIEW
justmbeth User ID: 1196484 280063
Reviewed Dec. 28, 2017

"Unfortunately, I was not impressed with this recipe despite how promising it sounded. I had a bumper crop of chives and I really wanted to like. The roll part was good but the filling was bland and did not meld well with the bread."

MY REVIEW
Tammy User ID: 8994286 272985
Reviewed Sep. 13, 2017

"Delicious!"

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