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Sour Cream Potato Rolls

 Sour Cream Potato Rolls
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."
18 ServingsPrep: 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 King Arthur Unbleached 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.
Nutritional Facts: 1 serving (1 each) equals 116 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 213 mg sodium,

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Sour Cream Potato Rolls (continued)

Nutritional Facts: 18 g carbohydrate, 1 g fiber, 3 g protein.