Yeast Breads: Baked Potato Rolls

The use of mashed potato flakes makes these rolls tender and delicate. The sour cream and chives gives them a deliciously light flavor. Serve them at your next dinner party or make ahead and use them as hamburger buns at your next barbeque.


Ingredients


2½ cups all purpose flour
½ cup mashed potato flakes
2 tsp sugar
2 tbsp dried chives
1 tsp salt
1¼ tsp bread machine or quick rise yeast
1 cup milk
¼ cup sour cream
1 egg


Preparation


These rolls are no more difficult than any other rolls. Place all ingredients in a large bowl and mix until you have a loose dough. Turn this loose dough out onto a floured surface and knead until the dough is soft and elastic, about 5 minutes. Cover loosely with plastic wrap and let rise in a warm location until light and doubled in size, about 1 hour.


Uncover dough and punch it down to remove all air bubbles. Spray a 9x13-inch baking pan with baking spray to prevent sticking. Divide dough into 12 equal pieces. Shape each piece into a smooth ball and place into pan. Repeat with remain pieces of dough. Cover once again and let rise until doubled in size. This time it will take about 45 minutes for the rolls to be ready.


Heat oven to 375°F. Uncover dough and bake for 20 to 25 minutes, until the rolls are golden brown and sound hollow when tapped. Remove immediately from pan and cool on wire racks.


These rolls will keep for up to 5 days if kept in an airtight container. Stale rolls make excellent bread crumbs.