Garden Chive Rolls

Garden Chive Rolls are a tender yeast roll flavored with fresh garden herbs and best served with a generous amount of butter.

No fresh herbs on hand? No worries at all. You can still make these rolls with dried herbs!

After making (and enjoying!) the Hello Dolly Bars, Chocolate Covered Marshmallow Cookies, and the Chocolate Peppermint Cheesecake over the past few weeks, I thought we could use something a little lighter and more summery, but still with the carbs that make me so happy.

These rolls pair perfectly with both Zuppa Toscana and Vegetable Beef Barley Soup for a hearty and warm winter meal.

As one more added benefit, these rolls include a generous scoop of cottage cheese too, so enjoy the extra protein boost. Just consider it your permission to eat the whole pan.

If you’re looking for something a little different to serve next time you want to bake bread, these rolls are just what you want.

For a few more savory bread options, you’ll want to try the Harvest Squash Bread, Savory Pumpkin Twists, Pretzel Rolls, and these Jalapeno Pepper Pretzel Dogs too.

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Garden Chive Rolls

1. In a large bowl, stir together the yeast and warm milk. Let sit 10 minutes until bubbly. Add the egg, cottage cheese, oil, honey, chives and salt. Stir until well combined.
2. Add the whole wheat flour and enough of the all purpose flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
3. Knead dough several times and roll out on a flour surface about 3/4 inch thick, cut with a 3-inch circle cutter, and place on greased baking sheet. Brush with egg and sprinkle with diced onion. Cover and let rise until almost doubled.
4. Meanwhile, preheat the oven to 350°F. Bake for 15-20 minutes or until the rolls are golden brown.

Herb Dinner Rolls

These herb dinner rolls are another terrific recipe is from my mom’s collection of cookbook clippings. Over the years, my mom has taken many of her favorite recipes and put them in a binder with page protectors.

When I got married, my sister copied all the pages for me to make my own cookbook. There are many recipes in that book that I return to again and again.

The Country Style Ribs and Beans that my husband loves so much is another long-time favorite recipe from mom’s cookbook collection.

I think the original recipe clipping was from Taste of Home or Cooking Light, and both of us have made tweaks and substitutions to suit our tastes.

These dinner rolls work great with any other herbs you have on hand as well. Just the other day my mom was showing me all the herbs growing in her garden and I immediately considered rosemary, thyme, and oregano for my next batch of rolls.

These whole wheat rolls are another great option for adding fresh herbs and changing up your usual bread options.

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Garden Chive Rolls

Mary Younkin

Garden Chive Rolls are a tender yeast roll flavored with fresh (or dried) garden herbs and best served with a generous amount of butter.

Prep Time: 2 hours hrs

Cook Time: 15 minutes mins

Additional Time: 1 hour hr

Total Time: 3 hours hrs 15 minutes mins

Servings: 12 rolls

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Ingredients 

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For the Rolls

• ▢ 1 tablespoon active dry instant yeast or 1 package
• ▢ 1/2 cup warm milk
• ▢ 1 egg
• ▢ 1 cup cottage cheese
• ▢ 1/4 cup oil I used canola
• ▢ 1 tablespoon honey
• ▢ 1 teaspoon salt
• ▢ 3 teaspoons fresh or dried chives
• ▢ 1 cup whole wheat flour
• ▢ 1 3/4 to 2 1/4 cups all purpose flour

For the Topping

• ▢ 1 egg beaten
• ▢ 4 tablespoons green onions finely diced

Instructions 

• In a large bowl, stir together the yeast and warm milk. Let sit 10 minutes until bubbly. Add the egg, cottage cheese, oil, honey, chives and salt. Stir until well combined.
• Add the whole wheat flour and enough of the all purpose flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
• Knead dough several times and roll out on a flour surface about 3/4 inch thick, cut with a 3-inch circle cutter, and place on greased baking sheet. Brush with egg and sprinkle with diced onion. Cover and let rise until almost doubled.
• Meanwhile, preheat the oven to 350°F. Bake for 15-20 minutes or until the rolls are golden brown

Nutrition

Serving: 1 roll | Calories: 206 kcal | Carbohydrates: 29 g | Protein: 8 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 5 g | Cholesterol: 35 mg | Sodium: 261 mg | Fiber: 2 g | Sugar: 2 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 8/13/18 – recipe notes and photos updated 12/2/21}

You’ll want to try the original Buttery Dinner Rolls too.