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Chive Pinwheel Rolls Exps H13x9bz16 19475 D04 28 1b 2

Chive Pinwheel Rolls

TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. YIELD: 15 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

Ingredients

  • 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 2% milk
  • 1/3 cup canola oil
  • 1/4 cup water
  • 1/4 cup mashed potatoes (without added milk and butter)
  • 1 large egg, room temperature
  • CHIVE FILLING:
  • 1 cup sour cream
  • 1 cup minced chives
  • 1 large egg yolk
  • Butter, melted

Directions

  • 1. 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.
  • 2. Turn onto a floured surface; knead until smooth and elastic, 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.
  • 3. Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.
  • 4. 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 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour.
  • 5. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts

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

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