Sour Cream Potato Rolls Recipe

5 4 1
Sour Cream Potato Rolls Recipe
Sour Cream Potato Rolls Recipe photo by Taste of Home
Publisher Photo

Sour Cream Potato Rolls Recipe

Read Reviews
5 4 1
Publisher Photo
Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. "They've been a favorite in my family for years," she say. "They're delicious warm with butter and peach jam."
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 10 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + rising Bake: 10 min.

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup water (70° to 80°)
  • 1/2 cup mashed potatoes (with added milk and butter)
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground mace
  • 3 cups bread flour
  • 3 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Sour Cream Potato Rolls in Quick Cooking January/February 2004, p65

Nutritional Facts

1 each: 116 calories, 4g fat (3g saturated fat), 12mg cholesterol, 213mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1/2 cup sour cream
  • 1/2 cup water (70° to 80°)
  • 1/2 cup mashed potatoes (with added milk and butter)
  • 1/4 cup butter, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground mace
  • 3 cups bread flour
  • 3 teaspoons active dry yeast
  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
  3. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
Originally published as Sour Cream Potato Rolls in Quick Cooking January/February 2004, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSour Cream Potato Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cee-jay User ID: 1579946 56394
Reviewed Nov. 13, 2011

"I haven't made these yet but have a question. Has anyone made these with sweet potatoes? Thanks"

MY REVIEW
misscleocat User ID: 257578 77059
Reviewed Aug. 12, 2010

"These rolls are as light as a cloud...we loved them!!! I had some left over ranch dip from a party and used that in place of regular sour cream. OMG they were wonderful."

MY REVIEW
giddyhermit User ID: 4579273 90554
Reviewed Jun. 24, 2010

"These are the best rolls. When we have mashed potatoes I always make sure we have some left over so we can have these yummy rolls. Everyone in my family loves them."

MY REVIEW
msnider User ID: 1335753 134730
Reviewed Jul. 18, 2008

"How will you be able to tell if water or flour is needed?"

Loading Image