Sour Cream And Chive Rolls Recipes

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CHIVE PINWHEEL ROLLS



Chive Pinwheel Rolls image

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

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

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.

SOUR CREAM & CHIVE ROLLS.



Sour Cream & Chive Rolls. image

These are very good. They have become a staple at our house for Thanksgiving. I got the recipe from another site and made a few changes. They are quite easy and require no kneading. I have not included the overnight refrigeration time in the instructions.

Provided by conniecooks

Categories     Yeast Breads

Time 30m

Yield 32 Rolls

Number Of Ingredients 11

1 cup sour cream (I use low fat)
1 teaspoon salt
1/2 cup white sugar
1/2 cup butter
2 (2 1/2 ounce) packages active dry yeast
2 eggs
4 cups all-purpose flour
1/3 cup finely chopped fresh chives
1/2 cup warm water (110F)
1 egg
2 tablespoons milk

Steps:

  • In a saucepan heat sour cream until very hot.
  • Add salt, sugar, and butter.
  • Stir till butter is melted.
  • Cool until lukewarm.
  • In a large bowl dissolve yeast in warm water.
  • Mix in sour cream mixture, eggs, flour and chives.
  • Cover and refrigerate overnight.
  • Divide dough into 4 parts.
  • Knead and roll each part into circle.
  • Cut into 8 pieces.
  • Roll up from flat end to point. (crescent roll style).
  • Place on greased baking sheet.
  • Brush with egg beaten with 2 tbsp milk.
  • Allow to rise until double in size.
  • Bake at 375F 15 minute.

Nutrition Facts : Calories 130.5, Fat 5.2, SaturatedFat 3, Cholesterol 30.8, Sodium 106.6, Carbohydrate 17.1, Fiber 1.4, Sugar 3.2, Protein 4.2

SOUR CREAM AND CHIVE ROLLS



Sour Cream and Chive Rolls image

Herb dinner rolls: these go with everything!

Provided by MARBALET

Categories     Roll and Bun Recipes

Time P1DT1h42m

Yield 48

Number Of Ingredients 9

1 cup sour cream
1 teaspoon salt
½ cup white sugar
½ cup butter, melted
2 (.25 ounce) packages active dry yeast
2 eggs, beaten
4 cups all-purpose flour
¼ cup chopped fresh chives
½ cup warm water (110 degrees F/45 degrees C)

Steps:

  • In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
  • In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
  • Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
  • Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
  • Bake in preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.4 g, Cholesterol 14.9 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 68 mg, Sugar 2.1 g

SOUR CREAM AND CHIVE ROLLS



Sour Cream and Chive Rolls image

Herb dinner rolls: these go with everything!

Provided by MARBALET

Categories     Roll and Bun Recipes

Time P1DT1h42m

Yield 48

Number Of Ingredients 9

1 cup sour cream
1 teaspoon salt
½ cup white sugar
½ cup butter, melted
2 (.25 ounce) packages active dry yeast
2 eggs, beaten
4 cups all-purpose flour
¼ cup chopped fresh chives
½ cup warm water (110 degrees F/45 degrees C)

Steps:

  • In a small saucepan, heat sour cream until very hot. Add salt, sugar, and melted butter. Cool until lukewarm.
  • In a large bowl, dissolve yeast in warm water. Mix in sour cream mixture, eggs, flour, and chives. Cover, and refrigerate overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets or line them with parchment paper.
  • Divide dough into 4 parts; shape each piece into a ball. Cover dough rounds with plastic wrap when not working with them.
  • Roll a ball into a 10-inch circle. Let dough rest while you roll out another circle. Cut first circle into 12 thin pie-shaped pieces. Starting at the wide end, roll up each triangle, ending with the point. Curl the edges in toward the point. Place point-side down on prepared baking sheets. Repeat with remaining dough. Allow crescent rolls to rise until doubled in size, about 30 minutes.
  • Bake in preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 77.1 calories, Carbohydrate 10.4 g, Cholesterol 14.9 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 68 mg, Sugar 2.1 g

SOUR CREAM CHIVE BREAD



Sour Cream Chive Bread image

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 pieces).

Number Of Ingredients 10

2/3 cup 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

POTATO CHIVE ROLLS



Potato Chive Rolls image

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

4 1/2-5 cups all-purpose flour
1 cup instant mashed potatoes
1 tablespoon sugar
3 -4 teaspoons chopped fresh chives or 3 -4 teaspoons dried chives
2 teaspoons salt
2 packages active dry yeast
2 cups milk
1/2 cup sour cream
2 eggs

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

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