Sour Cream Potato Rolls

QUICKER POTATO ROLLS



Quicker Potato Rolls image

In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 9

3-1/2 to 4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
1/4 cup butter, melted
1/4 cup mashed potato flakes
2 eggs

Steps:

  • In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

SOUR CREAM ROLLS



Sour Cream Rolls image

Tender and delicious, these sour cream rolls will be a dinnertime hit.

Recipe From allrecipes.com

Provided by Fleischmann's Yeast

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h33m

Yield 12

Number Of Ingredients 8

2 ¼ cups all-purpose flour
2 tablespoons sugar
1 (.25 ounce) envelope Fleischmann's® RapidRise Yeast
1 teaspoon salt
¾ cup sour cream
¼ cup water
2 tablespoons butter or margarine
1 large egg
Calories149 calories
Carbohydrate20.6 g
Cholesterol26.9 mg
Fat5.6 g
Fiber0.6 g
Protein3.7 g
SaturatedFat3.3 g
Sodium221.5 mg
Sugar2.2 g

Steps:

  • Combine 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water and butter until very warm (120 to 130 degrees F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 1-1/4 cups flour to make a soft batter. Spoon evenly into 12 greased (2-1/2 inch) muffin cups. Cover; let rise until doubled in size, about 1 hour.
  • Bake at 400 degrees F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

SOUR CREAM POTATO ROLLS



Sour Cream Potato Rolls image

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."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 10

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
Calories 116 calories
Fat4g fat (3g saturated fat)
Cholesterol12mg cholesterol
Sodium213mg sodium
Carbohydrate18g carbohydrate (2g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • 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.

SOUR CREAM & CHIVE POTATO BREAD



Sour Cream & Chive Potato Bread image

There's just nothing like potato to give bread a soft, moist, creamy texture; the starch in the potato attracts and holds liquid, meaning breads baked with potato will not only be soft and moist initially, but will stay that way longer. From King Arthur Flour.

Recipe From food.com

Provided by Pinay0618

Categories     Yeast Breads

Time 3h40m

Yield 1 loaf

Number Of Ingredients 8

8 ounces sour cream (light is OK, nonfat is a poor option)
1/2 cup leftover mashed potatoes
2 tablespoons butter
3 tablespoons sugar
3 cups unbleached all-purpose flour
1 1/4 teaspoons salt
2 teaspoons instant yeast
1/4-1/2 cup finely chopped chives

Steps:

  • Combine all of the ingredients and mix till cohesive. Knead the dough, by hand or mixer, till it's smooth, about 5 to 10 minutes, adding water or flour if needed. The dough will become fairly elastic, though still somewhat stiff. Place the kneaded dough in a greased bowl or dough-rising bucket, cover it, and allow it to rise for 60 to 90 minutes, until it's quite puffy (though not necessarily doubled in bulk.).
  • Shape the dough into an 8-inch log, and place it in a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch over the rim of the pan.
  • For sandwich rolls, divide the dough into six pieces, each about 4 1/2 ounces in weight. Roll each piece into a smooth ball, then flatten the balls (using your fingers and/or a rolling pin) till they're about 4 inches in diameter. Place them on a lightly greased or parchment-lined baking sheet, about 1 inch apart, and cover them with a proof cover or lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour (or longer, depending on the temperature of your kitchen), till they're noticeably puffy, though probably not doubled in bulk.
  • Bake the bread in a preheated 350°F oven for about 40 minutes; an instant read thermometer inserted into the center will read about 190°F Bake the rolls in a preheated 350°F oven for 22 to 27 minutes, or until they're a light golden brown. Remove the bread or rolls from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool.

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