Dinner Rolls With Chive Butter Food
CHIVE PINWHEEL ROLLS
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
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.
GWEN'S BUTTER RICH DINNER ROLLS
I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.
Provided by Gwen Sargeant
Categories Yeast Breads
Time 3h15m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Soften yeast in warm water.
- In large mixing bowl combine sugar, butter, salt and milk.
- Cool to luke warm.
- Stir in eggs and yeast.
- Gradually add flour to form a stiff dough, beating well after each addition.
- Knead methold: Knead on floured surface until smooth and satiny (about 5 minutes).
- Cover; let rise in warm place until doubled, about 1 hour.
- Work done, cover, let rise again until about double, put into rolls and let rise again for another hour.
- Bake for 12 to 15 minutes at 350 degrees.
Nutrition Facts : Calories 166.3, Fat 4, SaturatedFat 2.2, Cholesterol 29.3, Sodium 296.6, Carbohydrate 27.6, Fiber 1.1, Sugar 2.9, Protein 4.7
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- Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15–20 minutes.
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- Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.
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