Potato Chive Rolls Recipes

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

EASY POTATO ROLLS

Steps:

• In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

POTATO CHIVE ROLLS

Steps:

• 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.

POTATO ROLLS

Steps:

• Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
• Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
• Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
• Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.

CHIVE PINWHEEL ROLLS

Steps:

• In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

GARLIC AND CHIVE MASHED POTATO ROLLS

Steps:

• In small bowl, combine water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, melt 3 tablespoons butter in small nonstick skillet over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
• In large bowl, stir milk, potatoes, 1/4 cup chives, egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1 3/4 cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
• Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into a 12-inch rope. Loosely tie rope into a knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap that has been lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
• Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.

POTATO CHIVE ROLLS

Steps:

• 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, 45 to 55 minutes.Generously grease 13 x 9-inch pan. On floured surface, knead dough gently until no longer sticky. Divide 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 oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan cool on wire rack. If desired, lightly dust tops of rolls with flour.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 roll): Calories 130 Protein 4g Carbohydrate 24g Fat 2g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.