Potato Chive Rolls Recipe
Ingredients
2 cups milk
1/2 cup dairy sour cream
5 to 5 1/2 cups Pillsbury's Best All Purpose or Unbleached Flour
1 tablespoon sugar
3 teaspoons salt
2 to 4 teaspoons chopped chives
1 cup Hungry Jack® Mashed Potato Flakes
2 pkg. active dry yeast
2 eggs
Directions
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.
{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.
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