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Creamy Chive Rings

When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska
  • Total Time
    Prep: 40 min. + rising Bake: 20 min.
  • Makes
    2 rings (16 slices each)


  • 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 whole milk
  • 1/2 cup butter, divided
  • 1/4 cup mashed potato flakes
  • 1/4 cup water
  • 1 large egg, room temperature
  • 1 large egg, beaten
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/3 cup minced chives
  • Sesame or poppy seeds


  • 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.
  • 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.
  • In a heavy saucepan, combine the egg, cream and salt; cook over low heat until thickened, stirring constantly. Stir in the chives. Cool.
  • Punch dough down. Turn onto lightly floured surface; divide in half. Roll 1 portion into a 16x12-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.
  • 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.
  • Bake at 350° until lightly browned, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 slice: 118 calories, 6g fat (3g saturated fat), 30mg cholesterol, 169mg sodium, 14g carbohydrate (3g sugars, 0 fiber), 2g protein.
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  • luv91
    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.

  • nini2626
    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!