- 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
- 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.
Reviews forChive Pinwheel Rolls
"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."