Saturday, July 19, 2014

Potato & Chive Dinner Rolls

 4 cups flour
 1 cup instant Potato flakes
 1 tbsp sugar
4 tsp chives
2 tsp salt
2 pkg. active dry yeast
2 cups milk
1/2 cup sour cream
2 eggs

In a large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well. In small saucepan, heat milk, sour cream until very warm (120* to 130*F) Add warm liquid and eggs to flour mixture.

Blend at low speed until moistened; beat 3 mins at med. speed. Stir in an additional 3 to 3 1/2 cups flour until a stiff dough forms. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85*F) until light and doubled in size, about 45 to 55 mins.

Generously grease 13x9-inch pan. On well-floured surface, toss dough until no longer sticky. Divide dough into 24 pieces; shape into balls. Place in prepared pan. Cover; let rise in warm place until light and doubled in size, about 30 to 35 mins.

Heat oven to 375*F. Bake 25 to 35 mins or until golden brown. Immediately remove from pan; cool on wire rack. If desired, lightly dust tops of rolls with flour.

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