Potato Chive Rolls Recipe

Potato Chive Rolls picture


Difficulty LevelEasyHealth IndexAverage
CourseMain Ingredient


 Milk2 Cup (32 tbs)
 Dairy sour cream1⁄2 Cup (8 tbs)
 All purpose flour/Unbleached flour5 1⁄2 Cup (88 tbs) (Pillsbury Best)
 Sugar1 Tablespoon
 Salt3 Teaspoon
 Chopped chives4 Teaspoon
 Mashed potato flakes1 Cup (16 tbs) (Hungry Jack)
 Active dry yeast2 Tablespoon

Nutrition Facts

Serving size

Calories 144 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 1.1 g5.5%

Trans Fat 0 g

Cholesterol 22 mg

Sodium 261.4 mg10.9%

Total Carbohydrates 26 g8.5%

Dietary Fiber 1.2 g4.7%

Sugars 2 g

Protein 5 g9.7%

Vitamin A 2.1% Vitamin C 1.4%

Calcium 3.5% Iron 9.3%

*Based on a 2000 Calorie diet


In small saucepan, heat milk and sour cream until very warm (120°F to 130°F).
{Lightly spoon flour into measuring cup; level off.) In large bowl, combine warm liquid, 2 cups flour and remaining ingredients; beat 4 minutes at medium speed.
By hand, stir in remaining flour.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Generously grease (not oil) 13x9 inch pan.
On well floured surface, toss dough 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 45 minutes.
Preheat oven to 375°F.
Bake 25 to 30 minutes until golden brown.
Immediately remove from pan.
If desired, lightly dust tops of rolls with flour.