CHIVE PINWHEEL 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
Provided by Taste of Home
Time 55m
Yield 15 rolls.
Number Of Ingredients 14
Steps:
- 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. , 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., 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. , 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. , Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 214 calories, Fat 9g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
GARLIC AND CHIVE MASHED POTATO ROLLS
These garlic-and-chive rolls have a secret ingredient that make them so tender: mashed potatoes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 14
Steps:
- In small bowl, combine water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, melt 3 tablespoons butter in small nonstick skillet over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
- In large bowl, stir milk, potatoes, 1/4 cup chives, egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1 3/4 cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into a 12-inch rope. Loosely tie rope into a knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap that has been lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
- Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Roll, TransFat 0 g
POTATO CHIVE ROLLS
Number Of Ingredients 10
Steps:
- In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast blend well. In small saucepan, heat milk and sour cream until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 55 minutes.Generously grease 13 x 9-inch pan. On floured surface, knead dough gently until no longer sticky. Divide into 24 pieces shape into balls. Place in greased pan. Cover let rise in warm place until light and doubled in size, 30 to 35 minutes.Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan cool on wire rack. If desired, lightly dust tops of rolls with flour.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 130 Protein 4g Carbohydrate 24g Fat 2g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
POTATO CHIVE ROLLS
These light and tender dinner rolls are mildly flavored with sour cream and chives. From Pillsbury's 'The Complete Book of Baking'. Posted in response to a request, I have not yet tried this recipe.
Provided by Connie K
Categories Breads
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well.
- In small saucepan, heat milk and sour cream until very warm (120 to 130 F).
- Add warm liquid and eggs to flour mixture.
- Blend at low speed until moistened; beat 3 minutes at medium speed.
- By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough.
- Cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85 F) until light and doubled in size, about 45 to 55 minutes.
- Generously grease 13x9-inch pan.
- On floured surface, knead dough gently until no longer sticky; Divide dough into 24 pieces; shape into balls; Place in greased pan.
- Cover; let rise in warm place until light and doubled in size, 30 to 35 minutes.
- Heat over to 375°F Uncover dough; Bake 25 to 35 minutes or until golden brown.
- Remove from pan immediately; cool on wire rack.
- If desired, lightly dust tops of rolls with flour.
Nutrition Facts : Calories 125.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 22.6, Sodium 215, Carbohydrate 21.4, Fiber 0.9, Sugar 0.7, Protein 4.2
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
Provided by Taste of Home
Time 1h
Yield 2 rings (16 slices each)
Number Of Ingredients 15
Steps:
- 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 : Calories 118 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
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- Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
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