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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.'"

Rate/Review | Read Reviews (7)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

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

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).
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.