Herb Potato Rolls Recipe

5 1 1
Herb Potato Rolls Recipe
Herb Potato Rolls Recipe photo by Taste of Home
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Herb Potato Rolls Recipe

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5 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 5 to 5-1/2 cups 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 milk
  • 1/2 cup sour cream
  • 2 eggs

Directions

In a large mixing bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a saucepan, heat milk and sour cream to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. 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. 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.
Originally published as Herb Potato Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p19

Nutritional Facts

1 each: 137 calories, 2g fat (1g saturated fat), 24mg cholesterol, 221mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 reduced-fat milk.

  • 5 to 5-1/2 cups 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 milk
  • 1/2 cup sour cream
  • 2 eggs
  1. In a large mixing bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a saucepan, heat milk and sour cream to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. 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.
  3. 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. 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.
Originally published as Herb Potato Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p19

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MY REVIEW
musicbuff1256 User ID: 5749627 94072
Reviewed Oct. 10, 2011

"This recipe is amazing! easy to make, and smells amazing. I did sub green onion for the chives because the store had those on sale. But a very good recipe!"

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