I have so many chives growing here that I stick them in everything I can. They are really good in these rolls which are great served with potato salad.
Melt 1/2 cup of butter and mix it with 1/2 cup of sugar.
Mix in 1 tsp. of salt, 1 egg, 1/2 cup of water and 1/2 cup of buttermilk. Add 3 tablespoons of chopped chives. Add 2-1/2 tsp. of rapid rise yeast and 5 cups of flour.
Mix it until you have a smooth ball of dough. Place it in a buttered bowl, cover it and let it rise until doubled. Roll it out until it is about 1/2 inch thick. Brush it with butter and fold it in half. Cut it in 1 inch strips and tie each in a knot.
Place them on a parchment covered cookie sheet and brush with butter.
Let them rise until they are puffy.
Bake them at 375 degrees for 20 minutes until golden. Let them cool on a rack.