Name: Chive Pinwheel Rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 15 servings
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 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

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 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

Instructions

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 13x9-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.