Best Potato Chive Rolls Recipes

GARLIC AND CHIVE MASHED POTATO ROLLS

Steps:

• In small bowl, combine water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, melt 3 tablespoons butter in small nonstick skillet over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
• In large bowl, stir milk, potatoes, 1/4 cup chives, egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1 3/4 cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into a 12-inch rope. Loosely tie rope into a knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap that has been lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
• Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.

POTATO CHIVE ROLLS

Steps:

• In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well.
• In small saucepan, heat milk and 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 minutes at medium speed.
• By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough.
• 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 minutes.
• Generously grease 13x9-inch pan.
• On floured surface, knead dough gently until no longer sticky; Divide dough into 24 pieces; shape into balls; Place in greased pan.
• Cover; let rise in warm place until light and doubled in size, 30 to 35 minutes.
• Heat over to 375°F Uncover dough; Bake 25 to 35 minutes or until golden brown.
• Remove from pan immediately; cool on wire rack.
• If desired, lightly dust tops of rolls with flour.

POTATO CHIVE ROLLS

Steps:

• In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast blend well. In small saucepan, heat milk and 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 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 55 minutes.Generously grease 13 x 9-inch pan. On floured surface, knead dough gently until no longer sticky. Divide into 24 pieces shape into balls. Place in greased pan. Cover let rise in warm place until light and doubled in size, 30 to 35 minutes.Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan cool on wire rack. If desired, lightly dust tops of rolls with flour.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 130 Protein 4g Carbohydrate 24g Fat 2g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.