Herb Potato Rolls

Name: Herb Potato Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 dozen.
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 2% milk; 1/2 cup sour cream; 2 eggs

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

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 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. 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.

Nutrition 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.

Originally published as Potato Herb Rolls in Holiday & Celebrations Cookbook 2005

Reviews

My Review

Click stars to rate

Average Rating:

musicbuff1256

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!