- 2
Ingredients
- 5 to 5 1/2 cups all-purpose flour
- 1 cup mashed potato flakes
- 2 packages (1/4 ounces each) active dry yeast
- 1 Tbsp. sugar
- 1 Tbsp. minced chives
- 2 tsp. salt
- 2 tsp. minced fresh parsley
- 2 cups milk
- 1/2 cup sour cream
- 2 eggs
Preparation
Step 1
In a large mixing bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a saucepan, heat milk and sour cream to 120 degrees-130 degrees. Add to dry ingredients; beat just until moistened. Add the eggs; beat until smooth. 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 13x9x2-inch baking pan. Cover and let rise until doubled, about 35 minutes. Bake at 375 degrees for 30-35 minutes or until golden brown. Remove to wire racks.