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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 15 |
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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 Ingredients:
3-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1-1/2 teaspoons salt |
1 cup milk |
1/3 cup canola oil |
1/4 cup water |
1/4 cup mashed potatoes (without added milk and butter) |
1 egg |
chive filling: |
1 cup (8 ounces) sour cream |
1 cup minced chives |
1 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, about 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 15-in. x 10-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 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers. Yield: 15 rolls.
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