Ingredients Jump to Instructions ↓

  1. 5 to 5-1/2 cups all-purpose flour

  2. 1 cup mashed potato flakes

  3. 2 packages (1/4 ounce each ) active dry yeast

  4. 1 tablespoon sugar

  5. 1 tablespoon minced chives

  6. 2 teaspoons salt

  7. 2 teaspoons minced fresh parsley

  8. 2 cups milk

  9. 1/2 cup BREAKSTONE'S® Sour Cream

  10. 2 eggs

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a small saucepan, heat milk and sour cream to 120°-130° add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 35 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.


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