Creamy Chive Rings Recipe

5 2 2
Creamy Chive Rings Recipe
Creamy Chive Rings Recipe photo by Taste of Home
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Creamy Chive Rings Recipe

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5 2 2
Publisher Photo
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!
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/2 cup butter or margarine, divided
  • 1/4 cup instant potato flakes
  • 1/3 cup sugar
  • 1-1/4 teaspoons salt
  • 1 egg, beaten
  • 3-3/4 to 4-1/4 cups all-purpose flour, divided
  • Sesame or poppy seeds
  • FILLING:
  • 1 egg, beaten
  • 3/4 cup whipping cream
  • 1/3 cup chopped fresh or dried chives
  • 1/2 teaspoon salt

Directions

In a small bowl, mix yeast and warm water; set aside. In a saucepan, heat milk, butter, potato flakes, sugar and salt to 110°-115°. Cool. Stir in yeast and egg. Gradually add enough flour to form a stiff dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6-8 minutes, adding additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, place all filling ingredients into the top of a double boiler; cook and stir until thickened. Cool. Punch dough down; divide in half. On a floured surface, roll each half into a 16-in. x 12-in. rectangle. Spread half the cream mixture eon the dough. Roll up jelly-roll style, starting at the narrow end. Seal edges. Place on a greased cookie sheet, seam side down. Shape into a ring and cut 1-in. slices almost through the roll. Lay slices flat. Melt remaining butter and brush ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover rings and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 20-25 minutes or until lightly browned. Cool on wire rack. (Rings freeze well.) Yield: 2 rings.
Originally published as Creamy Chive Rings in Country Woman November/December 1990, p31

Nutritional Facts

1 slice: 118 calories, 6g fat (3g saturated fat), 30mg cholesterol, 169mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/2 cup butter or margarine, divided
  • 1/4 cup instant potato flakes
  • 1/3 cup sugar
  • 1-1/4 teaspoons salt
  • 1 egg, beaten
  • 3-3/4 to 4-1/4 cups all-purpose flour, divided
  • Sesame or poppy seeds
  • FILLING:
  • 1 egg, beaten
  • 3/4 cup whipping cream
  • 1/3 cup chopped fresh or dried chives
  • 1/2 teaspoon salt
  1. In a small bowl, mix yeast and warm water; set aside. In a saucepan, heat milk, butter, potato flakes, sugar and salt to 110°-115°. Cool. Stir in yeast and egg. Gradually add enough flour to form a stiff dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6-8 minutes, adding additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, place all filling ingredients into the top of a double boiler; cook and stir until thickened. Cool. Punch dough down; divide in half. On a floured surface, roll each half into a 16-in. x 12-in. rectangle. Spread half the cream mixture eon the dough. Roll up jelly-roll style, starting at the narrow end. Seal edges. Place on a greased cookie sheet, seam side down. Shape into a ring and cut 1-in. slices almost through the roll. Lay slices flat. Melt remaining butter and brush ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover rings and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 20-25 minutes or until lightly browned. Cool on wire rack. (Rings freeze well.) Yield: 2 rings.
Originally published as Creamy Chive Rings in Country Woman November/December 1990, p31

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MY REVIEW
luv91 User ID: 2636261 38021
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
nini2626 User ID: 3556056 19790
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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