Chive Pinwheel Bread Rolls

Pamper your family and friends with these delicious savoury rolls made with on-hand ingredients from your pantry and a chive sour cream filling. These little buns are not only perfect for brunch but alongside soup, salads and so many other dishes. These are best eaten on the day, so invite everyone around. They may look complicated but actually are very easy. If you don’t have the exact size pan for baking you can always just use something similar, a rectangular baking dish would work too.

Dough	Filling
450 g All-purpose flour 3 tbsp Sugar 7 g Active dry yeast 1 tsp Sea salt 240 ml Milk (I used 3.5%) 80 ml Olive oil 60 ml Water 80 g Plain mashed potatoes 1 Large egg, room temperature	200 g Sour cream (or full-fat Greek yoghurt) 55 g Chives, finely chopped 1 Large egg yolk Freshly milled black pepper 1 tbsp Butter, melted (to brush)

In the bowl of your stand mixer attached with a dough hook, add the flour, sugar, yeast and salt. In a small saucepan, gently heat milk, oil, water and mashed potatoes until combined and lukewarm, about 41C-46C/105F-115F. Add to flour mixture. Mix at slow speed just until moistened. Add egg and mix until smooth. Increase the speed and knead until smooth and elastic, 5minutes.
Turn out the dough on a work surface and shape into a ball. Lightly grease the mixing bowl with a bit of oil. Return the dough to the bowl and turn it over once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Turn out onto a lightly floured work surface. Roll into a 40cmx30cm/16inch x12inch rectangle.
Lightly grease a 26cm/11inch baking pan and line the base with baking paper. Preheat oven to 180C/350F.
In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1,3cm/0,5inch of edges and grind about 1 teaspoon of black pepper over.
Starting with a long side, roll up dough into an even log shape. Use a large sharp knife to gently cut into 8 slices. Arrange the rolls, cut-side up, in the prepared pan, placing them slightly apart. Cover again and stand for 40 minutes or until risen to fill the pan.
Bake in the middle of hot oven for 30-35 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Serve the rolls warm or at room temperature.

32 comments:

Whats Cookin Italian Style Cuisine 1/5/24 12:32: Very flavorful rolls perfect for any meal!
Lola Martínez 1/5/24 12:35: Ojalá yo tuviera la maña que te das tú para las masas, preparas recetas extraordinarias. Esos rollitos son buenísimos.
Tom 1/5/24 12:46: ...Angie, youcontinue to come up with beautiful works of art.
Judee 1/5/24 12:58: Angie, you are certainly creative - this looks beautiful and must taste amazing with the sour cream and chives.
DEZMOND 1/5/24 13:08: That looks so beautiful! Soft, fragrant, salty! Heaven.
Rainbow Evening 1/5/24 13:30: artful.....
and yummy
thepaintedapron.com 1/5/24 15:09: Yum! Wonderful and creative recipe!
Jenna
eileeninmd 1/5/24 15:11: Another delicious recipe, thanks for sharing.
Take care, have a great day!
Brian's Home Blog 1/5/24 16:19: Those look wonderfully delicious!
Christine 1/5/24 17:28: Yummy
LoveT. 1/5/24 17:33: It looks so wonderfully fluffy and delicious.

I wish you a wonderful May
Diane 1/5/24 19:59: They look delicious but we do not eat very much bread. I just might give these a try though. Cheers Diane
Królowa Karo 1/5/24 20:36: Wow, it must be great!
Citu 2/5/24 00:50: Gracias por la receta. La hare pronto. Te mando un beso.
Federica Simoni 2/5/24 08:44: wow magnifica e buonissima!!!
Mbul Kecil 2/5/24 11:30: It's nice bread Angie...i think the texture of your bread is moist and soft...Love the shape too
Margaret D 2/5/24 12:56: They do looks lovely.
David M. Gascoigne, 2/5/24 13:21: They look really good. My wife is the baker in the family and I am hinting strongly!
Bernadette 2/5/24 13:59: Angie, somehow I have not been receiving you posts. I just reregistered. I miss your terrific recipes.
Jeff the Chef 2/5/24 16:25: What gorgeous rolls! The filling sounds really great
tigerfish 2/5/24 17:20: savory bread rolls are always up in my alley
Christine 2/5/24 17:23: Looks good
The Velvet Runway 2/5/24 17:29: These look so delicious! I can't wait to try this recipe!
Julia x
https://www.thevelvetrunway.com/
savorthebest 2/5/24 17:32: These rolls look incredible.
Pam 2/5/24 18:51: What a tasty idea! They are stunning.
JoAnna 2/5/24 19:02: Very nice bread, I ate with someone, I have to do when I get home. :) Good May, Angie. :)
foodtravelandwine 2/5/24 20:09: I love this bread!!...In Summer with a salad, and in Winter with a warm cozy soup!....or in a sandwich!!....Love it!.......Abrazotes, Marcela
Cooking Julia 2/5/24 23:49: These bread rolls look really good. One would be fine for my breakfst.
Veronica Lee 3/5/24 13:42: Yummm! Absolutely scrumptious! 😋
My name is Erika. 7/5/24 02:31: My chives are coming up. I need to keep this in mind because I bet they tasted Even better than they look.
Raymund | angsarap.net 8/5/24 03:19: Ohhh they look perfect
sherry 9/5/24 07:38: wow these look super delicious Angie!
cheers
sherry https://sherryspickings.blogspot.com/