These rolls are a bit tricky and sticky to handle but the flavor is totally worth the stress. The dough itself isn't hard to handle, it's the creamy chive filling you spread on that makes it difficult to form them nicely. I definitely need more practice with the rolling and shaping but there is nothing wrong with the flavor of these soft, tender rolls. I won't tell you how many I ate :) I'll just tell you I won't be needing any tomorrow! ha
1 Tablespoon Yeast
(I used Instant)
¼ cup warm water
Dissolve yeast in warm water. Set aside.
In a small saucepan combine-
1 cup milk
5½ Tablespoons unsalted butter
¼ cup instant potato flakes
1/3 cup sugar
1¼ teaspoon salt
Heat to 110°-115°. remove from heat and allow to cool a bit the add yeast mixture and
1 beaten egg
Pour into mixer bowl and add flour, approximately
3¾-4 cups flour
to form a stiff dough. Knead on a floured surface until smooth and elastic. Place into a greased bowl turning once to grease the top. Cover and let rise till doubled, about 1 hour.
1 beaten egg
¾ cup heavy cream
1/3 cup fresh chives, minced
½ teaspoon salt
Place filling ingredients into double boiler. Cook and stir until thickened. About 6 minutes over medium heat. Cool.
Divide dough in half, roll out onto floured surface in a 16x12 rectangle. Spread ½ of cream filling over dough.
Start with the long side and roll like you would for cinnamon rolls, seal edges. Transfer to a greased baking sheet and form a circle. With a scissors or a sharp knife cut in 1 inch slices almost through the roll, then twist and lay the cut part on its side. This was really hard to do so I just cut it and pretty much left it like it was.
Another option is to shape like a crescent. Roll into a circle, spread with filling and cut into wedges.
Starting with the wide end roll towards the point. Shape into a crescent and transfer to a baking sheet.
Brush with 2½ Tablespoons melted butter.
Here are the finished products.
Like I said, not perfect, but oh. so. yummy!