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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."
  • Total Time
    Prep: 10 min. + rising Bake: 10 min.
  • Makes
    1-1/2 dozen


  • 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


  • 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.
Nutrition Facts
1 each: 116 calories, 4g fat (3g saturated fat), 12mg cholesterol, 213mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 3g protein.
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  • cee-jay
    Nov 13, 2011

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

  • misscleocat
    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.

  • giddyhermit
    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.

  • msnider
    Jul 18, 2008

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