Chive Pinwheel Rolls

• 3-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 package (1/4 ounce) active dry yeast
• 1-1/2 teaspoons salt
• 1 cup whole milk
• 1/3 cup canola oil
• 1/4 cup water
• 1/4 cup mashed potatoes (without added milk and butter)
• 1 large egg, room temperature
• 1 cup sour cream
• 1 cup minced chives
• 1 large egg yolk
• Butter, melted

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 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.
3. Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.
4. 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
5. . Cover and let rise until doubled, about 1 hour.
6. Bake at 350u0b0 for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

flour, sugar, active dry yeast, salt, milk, canola oil, water, mashed potatoes, egg, sour cream, chives, egg yolk, butter

Taken from www.tasteofhome.com/recipes/chive-pinwheel-rolls/ (may not work)