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    Sour Cream Potato Rolls


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Redraspberrygirl***********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."

    List of Ingredients




    1/2 cup sour cream
    1/2 cup water (70° to 80°)
    1/2 cup mashed potatoes (with added butter and milk)
    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

    Recipe



    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° for 10-15 minutes or until golden brown.

    Serve warm. Yield: 1-1/2 dozen.

 

 

 

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