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1 packet dry yeast or 1 cake
compressed yeast
1/4 c. warm water
1/3 c. sugar
1/3 c. shortening
1/4 c. mashed potato flakes
1 1/2 tsp. salt
1/4 c. hot scalded milk, cool
to lukewarm
1 unbeaten egg
3 1/2 to 4 c. all-purpose

Chive Filling:
1 slightly beaten egg
3/4 c. heavy cream
1/3 c. finely chopped chives
on green onion tops
1/2 tsp. salt

Soften yeast in warm water. Combine in bowl sugar,
shortening, potato flakes, salt and milk. Stir in unbeaten egg
and the softened yeast. Gradually add flour to form a stiff
dough. Knead on lightly floured surface until smooth and
satiny, 5 to 8 minutes. Place in greased bowl; cover. Let
rise in warm place (85 to 90 degrees) until light and doubled in size,
1 to 1/2 hours. Divide dough in half. Roll out on lightly
floured surface to a 16 x 12-inch rectangle. Spread with half
of filling. Roll up starting with 16-inch side. Cut into
1-inch slices.
Chive Filling: Combine egg, heavy cream, chives or
green onion tops and salt in top of double boiler. Cook over
boiling water until thick.
Overlap slices on greased cookie sheet to make an oval
ring. Repeat with other half of dough. Let rise in warm place
until light and doubled, about 1 hour. Bake at 350 degrees for 20 to
25 minutes until golden brown.

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