Chive Pinwheel Rolls 1 package, 1/4 ounce, active dry yeast 1/4 cup warm water, 110° to 115° 1 cup milk 1/3 cup vegetable oil 1/4 cup mashed potatoes, prepared without milk and butter 1 egg 3 tablespoons sugar 1 1/2 teaspoons salt 3 1/2 cups all-purpose flour Chive Filling: 1 cup 8 ounces sour cream 1 cup minced fresh or frozen chives 1 egg yolk butter or margarine, melted In a bowl, dissolve yeast in water. In a saucepan, heat milk, oil and potatoes to 110° to 115°. Transfer to a mixing bowl; add yeast mixture, egg, sugar and salt. Add enough flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 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 15-in. x 10-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 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers. Yields 15 rolls. -- Char Haz [EMAIL PROTECTED]
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