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Herb Potato Rolls

 Herb Potato Rolls
My grandma always made these rolls. She herself enjoyed them as a child in Germany. I practiced for years before I finally perfected the recipe! —Lonna Smith, Woodruff, Wisconsin
24 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 5 to 5-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup mashed potato flakes
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon minced chives
  • 2 teaspoons salt
  • 2 teaspoons minced fresh parsley
  • 2 cups 2% milk
  • 1/2 cup sour cream
  • 2 eggs

Directions

  • In a large bowl, combine 3 cups flour, potato flakes, yeast, sugar,
  • chives, salt and parsley. In a small saucepan, heat milk and sour
  • cream to 120°-130°; add to dry ingredients. Beat on medium
  • speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes
  • longer. Stir in enough remaining flour to form a soft dough.
  • 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 45 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide into 24
  • pieces. Shape each into a roll. Place in a greased 13-in. x 9-in.

2 of 2

Herb Potato Rolls (continued)

Directions (continued)

  • baking pan. Cover and let rise until doubled, about 35 minutes.
  • Bake at 375° for 30-35 minutes or until golden brown. Remove to
  • wire racks. Yield: 2 dozen.
Nutritional Facts: 1 roll equals 137 calories, 2 g fat (1 g saturated fat), 24 mg cholesterol, 221 mg sodium, 24 g carbohydrate, 1 g fiber, 5 g protein.