Recipe by Connie K
These light and tender dinner rolls are mildly flavored with sour cream and chives. From Pillsbury's 'The Complete Book of Baking'. Posted in response to a request, I have not yet tried this recipe.
Top Review by ellie_
Delicious pull-apart rolls, even though I may have used a little more chives than called for. As I only use bread machine yeast (in the jar) so I used 4 teaspoons which seemed about right -- the dough rose wonderfully high and fast(so maybe next time I'll cut down to 3 1/2 teaspoons) Next time I will use a bigger pan so the rolls have more room to spread though. Thanks for sharing this delicious way of using garden chives.
- 4 1⁄2-5 cups all-purpose flour
- 1 cup instant mashed potatoes
- 1 tablespoon sugar
- 3 -4 teaspoons chopped fresh chives or 3 -4 teaspoons dried chives
- 2 teaspoons salt
- 2 packages active dry yeast
- 2 cups milk
- 1⁄2 cup sour cream
- 2 eggs
Directions See How It's Made
- 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.