Creamy Chive Rings

• 3-3/4 to 4-1/4 cups all-purpose flour, divided
• 1/3 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 teaspoons salt
• 1 cup whole milk
• 1/2 cup butter, divided
• 1/4 cup mashed potato flakes
• 1/4 cup water
• 1 large egg
• 1 large egg, beaten
• 3/4 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/3 cup minced chives
• Sesame or poppy seeds

1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, 6 tablespoons butter, potato flakes and water to 120u0b0-130u0b0. Add to the dry ingredients; beat just until moistened. Beat in egg until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a heavy saucepan, combine the egg, cream and salt; cook over low heat until thickened, stirring constantly. Stir in the chives. Cool.
4. Punch dough down. Turn onto lightly floured surface; divide in half. Roll one portion into a 16x12-in. rectangle. Spread half of the filling over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down on a greased
5. ; pinch ends together to form a ring.
6. With scissors, cut from the outside edge to two-thirds of the way toward the center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Melt the remaining butter; brush over ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Bake at 350u0b0 until lightly browned, 20-25 minutes. Remove from pans to wire racks to cool.

flour, sugar, active dry yeast, salt, milk, butter, water, egg, egg, heavy whipping cream, salt, chives, sesame

Taken from www.tasteofhome.com/recipes/creamy-chive-rings/ (may not work)