Introducing our new favorite – Sour Cream & Chive Potato Rolls. No exaggeration there. These gems make the very best sandwiches. And don’t even get me started on how they upgrade a regular cheeseburger.
The key here is to use actual mashed potatoes when making the dough. We love these rolls so much that I’ve been known to purposely plan a meal that includes homemade mashed potatoes. Just so that I can have extra to use when making a batch or two of sour cream & chive potato rolls the next day.
Let’s get started on the list of ingredients for your Sour Cream & Chive Potato Rolls…
- Unbleached all-purpose flour
- Granulated sugar
- Salt
- Instant yeast
- Full or low-fat sour cream – or plain Greek yogurt
- Prepared mashed potatoes
- Butter – at room temperature
- Fresh chopped chives – if necessary, can use dried chives or fresh finely chopped scallion tops
Don’t have any mashed potatoes?
The folks at King Arthur Baking, who first published this awesome recipe, have a solution for that.
- Replace the heaping 1/2 cup of prepared mashed potatoes with 1/4 cup potato flour along with 1/4 cup water.
- It would be best to add the potato flour to the bowl with the dry ingredients then add the water with the remaining wet ingredients.
- Weigh your flour in the bowl of your stand mixer or in a large bowl – I highly recommend using a digital food scale to weigh the flour. If you are measuring your flour by volume, gently spoon it into a cup, then sweep off any excess.
- Add the sugar, salt and instant yeast.
- Whisk to combine.
- Add the sour cream, mashed potatoes, butter and chopped chives.
- Combine all of the ingredients and mix until cohesive.
- If using a stand mixer with the dough hook attached, knead the dough until it’s smooth, about 5 to 10 minutes.
- If kneading by hand, give it a good workout for 10 minutes.
- The dough will become fairly elastic, though it’ll still be quite soft and sticky.
- Place the kneaded dough in a greased bowl or dough-rising bucket.
- Cover and allow it to rise for 60 to 90 minutes at room temperature.
- It should become quite puffy and just about doubled in bulk.
To make six large Sour Cream & Chive Potato Rolls…
- Divide the dough into 6 equal pieces, each about 133 grams in weight.
- Roll each piece into a smooth ball, then flatten the balls, using your fingers and/or a rolling pin.
- Each roll should measure about 4″ in diameter.
- Place them on a lightly greased or parchment-lined baking sheet, about 1″ apart.
So far this isn’t too complicated, right?
But what if you would like to prepare your dough ahead of time? Maybe bake your rolls the next day. Or even the next week. No problem.
You can make the dough, shape the rolls, let them rise in the refrigerator overnight, and bake them the next day.
Or you can make your own “freeze & bake” rolls.
- Shape your rolls as soon as your dough is fully kneaded.
- Place the rolls in a pan lined with waxed paper or parchment.
- Cover the tray with plastic wrap.
- Immediately place the tray in the freezer.
- Once they are frozen solid, bag the rolls and stash them in the freezer.
- Be sure to include the date on the bag.
- Freeze no longer than two weeks.
The day you want to serve your “freeze & bake” rolls, remove them from the freezer.
- Place the frozen rolls in a lightly greased pan.
- Cover and let rise in a warm spot for 5 to 6 hours.
- Bake fully risen rolls.
For more details on making your own “freeze & bake” rolls, check out this informative article at King Arthur Baking.
Back to our freshly prepared Sour Cream & Chive Potato Rolls…
- Cover them with lightly greased plastic wrap.
- Allow the rolls to rise for 45 minutes to 1 hour.
- Maybe a bit longer, depending on the temperature of your kitchen, until they’re noticeably puffy, though probably not doubled in bulk.
To make smaller sandwich rolls or dinner rolls, instructions are outlined in the detailed recipe along with advice on making a loaf.
- While the rolls are rising, preheat the oven to 350°F.
- Sprinkle a light dusting of flour over the top surface of each roll just before placing in oven.
- Bake the rolls for 22 to 27 minutes, or until they’re a light golden brown.
- Remove the rolls from the oven and transfer to a rack to cool.
- Store cooled rolls, tightly wrapped, at room temperature for several days.
- Freeze for longer storage.
sour cream & chive potato rolls
Adapted from King Arthur Baking
Perfect for your next sandwich or burger
Ingredients
- 3 cups unbleached all-purpose flour (360 grams)
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 2 teaspoons instant yeast
- 1 cup sour cream or plain Greek yogurt (regular or low-fat)
- heaping 1/2 cup prepared mashed potatoes (135 grams)
- 2 tablespoons butter, at room temperature (28 grams)
- 1/4 cup chopped fresh chives or scallion tops (or more if desired)
- sprinkling of unbleached all-purpose flour, for finishing
Instructions
-
Weigh your flour in the bowl of your stand mixer or in a large bowl. If measuring your flour by volume, gently spoon it into a cup, then sweep off any excess. Add the sugar, salt and instant yeast. Whisk to combine. Add the sour cream, mashed potatoes, butter and chopped chives. Combine all of the ingredients and mix until cohesive.
-
If using a stand mixer with the dough hook attached, knead the dough until it's smooth, about 5 to 10 minutes. If kneading by hand, give it a good workout for 10 minutes. The dough will become fairly elastic, though it'll still be quite soft and sticky.
-
Place the kneaded dough in a greased bowl or dough-rising bucket. Cover and allow it to rise for 60 to 90 minutes at room temperature, until it's quite puffy and just about doubled in bulk.
-
To make large sandwich rolls: Divide the dough into 6 equal pieces, each about 133 grams in weight. Roll each piece into a smooth ball, then flatten the balls, using your fingers and/or a rolling pin, until they're about 4" in diameter.
Place them on a lightly greased or parchment-lined baking sheet, about 1" apart. Cover them with lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour. Maybe a bit longer, depending on the temperature of your kitchen, until they're noticeably puffy, though probably not doubled in bulk.
To make medium sandwich rolls: Divide the dough into 8 equal pieces, each about 100 grams in weight. Follow the above directions to form and rise the rolls. The initial diameter of each roll will be a little over 3-inches.
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To make dinner rolls: Divide the dough into 24 equal pieces, each about 33 grams in weight. Shape each piece into a ball, and place in a lightly greased 9" x 13" pan, or two 8" or 9" round pans. Cover the pan(s), and let the rolls rise until they're touching each other and puffy, about 60 minutes.
-
While the rolls are rising, preheat the oven to 350°F.
-
Sprinkle a light dusting of flour over the top surface of each roll just before placing in oven. Bake the rolls for 22 to 27 minutes, or until they're a light golden brown.
Remove the rolls from the oven and transfer to a rack to cool. Store cooled rolls, tightly wrapped, at room temperature for several days; freeze for longer storage.
Recipe Notes
To make a loaf: Shape the dough into a log, and place it in a lightly greased 9" x 5" loaf pan. Cover the pan with lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1" over the rim of the pan.
While the bread is rising, preheat the oven to 350°F.
Bake the bread for about 35 to 40 minutes, tenting it lightly with foil for the final 10 minutes; a digital thermometer inserted into the center will read about 190°F.
Remove the bread from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool. Store cooled bread, tightly wrapped, at room temperature for several days; freeze for longer storage.
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More delicious homemade bread and rolls…
Is potato flour and potato starch the same thing?
They are actually different in their composition and purpose …not really interchangeable. Potato starch is a popular alternative to cornstarch as it is used to thicken sauces, fruit pie fillings, and soups. It can withstand high temperatures and produces a crispier outcome, great to use it in place of cornstarch when deep-frying meals.
Popular in gluten-free baking, potato flour can be used with other types of flour, such as rice flour. However, as it absorbs a lot of moisture, using it as the only flour might lead to too dense, gummy baked goods. The strength of potato flour lies in its capacity to absorb moisture: A tiny amount can be added to yeast bread to help keep it fresh.
Potato flour functions well as a thickening or binding agent, just like other types of flour. You’ll obtain a crispier finish than you would with wheat flour if you use it in breading meat. Additionally, it can aid in enhancing the flavor of potatoes in foods that contain them, such as potato rolls.
Hope that is helpful. When I make these rolls (which is very often), I try to time my baking for when I have leftover mashed potatoes in the fridge. If you find that you must use the alternative of potato flour, it’s okay. Just be sure to add 1/4 cup water along with the 1/4 cup potato flour. Happy baking!