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.
GARLIC AND CHIVE MASHED POTATO ROLLS
These garlic-and-chive rolls have a secret ingredient that make them so tender: mashed potatoes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h40m
Yield 16
Number Of Ingredients 14
Steps:
- In small bowl, combine water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, melt 3 tablespoons butter in small nonstick skillet over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
- In large bowl, stir milk, potatoes, 1/4 cup chives, egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1 3/4 cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
- Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into a 12-inch rope. Loosely tie rope into a knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap that has been lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
- Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Roll, TransFat 0 g
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
SMASHED POTATOES WITH CHIVES
Provided by Aida Mollenkamp
Categories side-dish
Time 41m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot, cover with salted water by at least 3 inches and bring to a boil. Cover and cook potatoes until fork tender, about 30 minutes.
- Drain potatoes. Return pot to stove over medium-high heat and add butter. When butter foams, add drained potatoes and stir to coat. Smash each potato just to break the skin and cook until golden brown. Stir in chives, season with salt and freshly ground black pepper and serve.
POTATO ROLLS
A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist, airy rolls.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 30 to 35 rolls
Number Of Ingredients 7
Steps:
- Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
- Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
- Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
- Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.
POTATO CHIVE ROLLS
These light and tender dinner rolls are mildly flavored with sour cream and chives. From Pillsbury's 'The Complete Book of Baking'. Posted in response to a request, I have not yet tried this recipe.
Provided by Connie K
Categories Breads
Time 2h15m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 22.6, Sodium 215, Carbohydrate 21.4, Fiber 0.9, Sugar 0.7, Protein 4.2
MAKE CHIVE BUTTER TO USE IN A VARIETY OF RECIPES
Steps:
- Gather the ingredients.
- In a large bowl, mash butter with a potato masher or just squish with hands. You can even cream butter using paddle attachment of a stand mixer-the goal is to get the butter soft enough to be able to incorporate chives.
- Add chopped chives and continue mashing/squishing/mixing butter until fully mixed.
- Spread out a large (1-foot or bigger) square of plastic wrap across work surface, then scoop mixed butter onto plastic. You are now going to roll the butter into a cylinder inside the plastic wrap
- Tie excess plastic wrap at ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
- Chill or freeze until needed.
Nutrition Facts : Calories 102 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, Sodium 2 mg, Sugar 0 g, Fat 12 g, ServingSize 1 lb. of butter (32 servings), UnsaturatedFat 0 g
LEMONY "CRAB" ROLLS WITH MESCLUN SALAD AND OLD BAY POTATO CHIPS
This fun adaptation of a classic Cape Cod-style lobster roll features imitation crabmeat (aka "kani" or "krab"). Lemon juice and mayonnaise gives the roll lots of flavor while celery adds a delightful crunch. The accompanying mixed greens and warm, Old Bay-spiced chips round out this perfect summer meal.
Provided by Justin Chapple
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F. Preheat a griddle or large skillet to medium heat.
- In a large bowl, mix the mayonnaise with 1 1/2 tablespoons of the lemon juice. Add the crabmeat and chopped celery and mix well. Season with salt and pepper and mix again. Fold in the chives and celery leaves. Refrigerate or set over ice while you prepare the chips, buns and mesclun salad.
- Spread the chips on a large rimmed baking sheet. Bake on the center rack until hot, 4 to 6 minutes. Remove from the oven and sprinkle generously with Old Bay seasoning.
- Meanwhile, melt the butter on the griddle or in the skillet. Working in batches if necessary, carefully open the buns and cook them split-side down until golden, 1 to 2 minutes. Transfer to plates or a platter.
- In another large bowl, toss the mesclun with the olive oil and the remaining 1 tablespoon of lemon juice; season with salt and pepper.
- Fill the toasted buns with the crab salad. Serve with the chips and mesclun salad.
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- Place in a saucepan with 1 teaspoon kosher salt and water to cover. Bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until potato pieces are easily pierced with a knife. Drain, cover, and return to low heat for 5 minutes to dry a bit.
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