Chive Pinwheel Rolls

Name: Chive Pinwheel Rolls
Ingredients: 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 whole 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; 1 cup sour cream; 1 cup minced chives; 1 large egg yolk; Butter, melted

13 ingredients

6 steps

Ingredients

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 whole 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
1 cup sour cream
1 cup minced chives
1 large egg yolk
Butter, melted

Directions

1

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.
2

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.
3

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.
4

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
5

. Cover and let rise until doubled, about 1 hour.
6

Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.