Sour Cream Chive Rolls Recipes

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SOUR CREAM CHIVE BREAD



Sour Cream Chive Bread image

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 pieces).

Number Of Ingredients 10

2/3 cup 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM & CHIVE ROLLS.



Sour Cream & Chive Rolls. image

These are very good. They have become a staple at our house for Thanksgiving. I got the recipe from another site and made a few changes. They are quite easy and require no kneading. I have not included the overnight refrigeration time in the instructions.

Provided by conniecooks

Categories     Yeast Breads

Time 30m

Yield 32 Rolls

Number Of Ingredients 11

1 cup sour cream (I use low fat)
1 teaspoon salt
1/2 cup white sugar
1/2 cup butter
2 (2 1/2 ounce) packages active dry yeast
2 eggs
4 cups all-purpose flour
1/3 cup finely chopped fresh chives
1/2 cup warm water (110F)
1 egg
2 tablespoons milk

Steps:

  • In a saucepan heat sour cream until very hot.
  • Add salt, sugar, and butter.
  • Stir till butter is melted.
  • Cool until lukewarm.
  • In a large bowl dissolve yeast in warm water.
  • Mix in sour cream mixture, eggs, flour and chives.
  • Cover and refrigerate overnight.
  • Divide dough into 4 parts.
  • Knead and roll each part into circle.
  • Cut into 8 pieces.
  • Roll up from flat end to point. (crescent roll style).
  • Place on greased baking sheet.
  • Brush with egg beaten with 2 tbsp milk.
  • Allow to rise until double in size.
  • Bake at 375F 15 minute.

Nutrition Facts : Calories 130.5, Fat 5.2, SaturatedFat 3, Cholesterol 30.8, Sodium 106.6, Carbohydrate 17.1, Fiber 1.4, Sugar 3.2, Protein 4.2

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