Potato Rolls
  • Servings: 12
  • 5-6 cups flour
  • 1 cup mashed potato flakes
  • 2 packages active dry yeast (1/2 oz total)
  • 3 tablespoons minced fresh chives
  • Or other herb you like
  • 1 1/2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cups milk
  • 1/2 cup sour cream
  • 2 eggs
  1. Combine 3 cups of the flour, the potato flakes, yeast, chives, sugar, and salt in a large bowl. In a saucepan or microwave heat the milk and sour cream to 120-130 degrees. Add the milk and sour cream mixture to the dry ingredients and mix until moistened. Beat the eggs into the dough one at a time and mix until smooth. Add as much of the remaining flour (2-3 cups) as is needed to form a smooth, soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl and turn the dough in the bowl to grease the entire ball of dough. Cover and let rise in a warm place until doubled, about 45 minutes. Punch the dough down and divide into 24 equal pieces. Shape each piece into a roll and place in a well-greased 13 X 9 inch baking pan. Cover and let rise until doubled, about 40 minutes. Bake at 375 degrees for 30-35 minutes or until golden brown.