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
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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.
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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.
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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.
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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.
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While the rolls are rising, preheat the oven to 350°F.
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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.