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Sour Cream Potato Rolls

By: Carol Giesbrecht  
"Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. 'They've been a favorite in my family for years,' she say. 'They're delicious warm with butter and peach jam.'"

Rating: This weblink has been rated 4 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 212 people have saved this

Prep Time:
10 Min
Cook Time:
10 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

Ingredients

  • 1/2 cup sour cream
  • 1/2 cup water (70 to 80 degrees F)
  • 1/2 cup mashed potatoes (prepared with milk and butter)
  • 1/4 cup butter or margarine, softened
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon ground mace
  • 3 cups bread flour
  • 3 teaspoons active dry yeast

Directions

  1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees F for 10-15 minutes or until golden brown. Serve warm.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 15, 2009 by kaycooks 
I have been checking out recipes on this website for years and I've never a) tried out an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2009 by jelina 
This was good and moist. I used half mashed potato, half mashed yam and made it into one loaf... MORE

 
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