Mother Earth Living

Kitchen Table: Chive Garden Rolls

Try these above-average dinner rolls.
By The Herb Companion staff
February/March 1995


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Yield: 12 to 15 rolls

These dinner rolls are flavored by chives, one of the first herbs to show green in early spring.

  • 1 egg
  • 1 cup nonfat cottage cheese
  • 1/4 cup vegetable oil
  • 2 teaspoons honey
  • 1 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water
  • 1/4 cup wheat germ
  • 2 3/4–3 1/4 cups all-purpose flour
  • 3 tablespoons chopped fresh or dried chives
  • 1 egg, beaten
  • 1 small onion, finely chopped

1. In a mixing bowl, combine the egg, cottage cheese, oil, honey, and salt. Dissolve the yeast in the warm water; add to the egg mixture. Add the wheat germ and 11/2 cups flour. Mix on medium speed for 3 minutes. Add the chives and enough remaining flour to form a soft dough.

2. Turn onto a floured board; knead about 10 minutes, or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place about 1 hour, or until doubled.

3. Punch the dough down; roll out to 3/4-inch thickness. Cut with a 3-inch round cutter. Place the rolls on greased baking sheets. Cover and let rise about 45 minutes, or until doubled. Brush the tops with the egg and sprinkle with the onion. Preheat the oven to 350°F. Bake 15 to 20 minutes, or until the rolls are golden brown.

Click here for the original article, Kitchen Table.

Recipe courtesy Sharon Scott, Memphis, Tennessee








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