Sour Cream Chive Rolls Recipes

CHIVE PINWHEEL ROLLS

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.

SOUR CREAM & CHIVE ROLLS.

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.

SOUR CREAM AND CHIVE ROLLS

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.

SOUR CREAM AND CHIVE ROLLS

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.

SOUR CREAM CHIVE BREAD

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).

POTATO CHIVE ROLLS

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.