Chive Pinwheel Bread Rolls

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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)

1. 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.
2. 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.
3. Turn out onto a lightly floured work surface. Roll into a 40cmx30cm/16inch x12inch rectangle.
4. Lightly grease a 26cm/11inch baking pan and line the base with baking paper. Preheat oven to 180C/350F.
5. 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.
6. 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.
7. 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.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com