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Breads, Dough's |
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INGREDIENTS:
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1
package (1/4 ounce) active dry yeast
1/4 cp warm water (110 to 115 F)
1 cp milk
1/3 cp vegetable oil
1/4 cp mashed potatoes (no milk and butter)
1 egg
3 tbs sugar
1 1/2 tsp salt
3 1/2 cps all-purpose flour
Chive Filling:
1 cp (8 ounces) sour cream
1 cp minced fresh or frozen chives
1 egg yolk
Butter or margarine
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DIRECTIONS:
In a
bowl, dissolve yeast in water. In a saucepan, heat milk, oil and
mashed potatoes to 110 -115 F.
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 6-8
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 quarter sheet baking
pan (13" x 9" x 2"). Cover and let rise until doubled, about 1
hour.
Bake at 350 F for 30-35 minutes or until golden brown. Brush with
butter. Cool on a wire rack. Refrigerate leftovers.
The
original recipe yields: 15 Servings |
