Recipe: Grow to Eat Magazine
What’s nice about chives is that they usually grow through winter and provide a constant supply. Just cut off the green shoots at ground level and they quickly resprout. Snip the green leaves into egg and cheese dishes, add them to sandwiches, salads, dips, soups, breads and muffins, or use as a garnish. But we recommend that you try these delicious chive dinner rolls.
Chive Dinner Rolls Ingredients
1 cup sour cream / or vegan sour cream
1 teaspoon salt
½ cup white sugar
½ cup melted butter/ coconut oil/ vegan butter
2 x 10g packets active dry yeast
½ cup warm water
2 eggs, beaten or 2 chia eggs
4 cups cake flour
¼ cup fresh chopped chives
To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.
Heat the sour cream in a saucepan, then add the salt, sugar and melted butter/oil. Allow it to cool slightly. Add the yeast, warm water, eggs, flour and chives and mix well. Cover and refrigerate overnight. Divide the dough into four and take each part and roll it into a circle. Cut each circle into 12 pizza-shaped pieces and roll each piece towards the point, starting with the wide side. Place the rolls on baking sheets lined with baking paper, with the point of the rolls facing down. Repeat until all the dough is shaped, then let them rise until they have doubled in size, which should take about 30 minutes. Bake them at 180°C for 12 – 15 minutes. Serve warm with lashings of butter/ vegan butter.
For this and other delicious recipes, visit Grow to Eat’s website