|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Potato Chive Rolls |
|
Serves: 24 Print this RecipeServing Size: 1 roll Susan Cox - Unionville, Pennsylvania Bake-Off® Contest 27, 1976 Prize Winner America's Bicentennial set the theme for the 1976 contest and brought out updated versions of heirloom recipes. Sour cream gives these tender, no-knead rolls a hint of sourdough flavor, and mashed potato flakes eliminate the need to cook a potato. 4 1/2 to 5 cups all-purpose flour 1 cup mashed instant potato flakes 1 tablespoon sugar 3 to 4 teaspoons chopped fresh or freeze-dried chives 2 teaspoons salt 2 packages active dry yeast 2 cups milk 1/2 cup dairy sour cream 2 eggs __Susan Cox ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well. In small saucepan, heat milk and sour cream until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 55 minutes. Generously grease 13 x 9-inch pan. On floured surface, knead dough gently until no longer sticky. Divide into 24 pieces; shape into balls. Place in greased pan. Cover; let rise in warm place until light and doubled in size, 30 to 35 minutes. Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack. If desired, lightly dust tops of rolls with flour. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 roll): Calories 130; Protein 4g; Carbohydrate 24g; Fat 2g; Sodium 200mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Lemon Raspberry Muffins Quick Apple Cranberry Pear Muffins Chocolate Chunk Pistachio Muffins Dairyland Date Muffins The Gaint's Corn Muffins Middleberry Scones Tropical Oat Bran Muffins Lemon Nutmeg Scones Orange-Glazed Tropical Fruit Scones Graham Cracker Brown Bread Pepper Biscuit Pull-Apart Easy Baked Onion Rings Banana-Wheat Quick Bread Golden Sesame Loaves Whole Wheat Raisin Loaf Dilly Casserole Bread Easy Cheese Batter Bread Southwestern Pockets of Cheese Bread Salsa Bread Olé Onion Lover's Twist Golden Party Loaves Honey Granola Bread Cheddar Thyme Casserole Bread Italian Cheese Bread Ring Oat Bran Potato Buns Golden Gate Snack Bread Muffin Mix Buffet Bread Potato Chive Rolls Garden Pepper Bread Swedish Whole Wheat Dinner Rolls Savory Cheese and Scallion Scones Half-Time Spoon Rolls Old Plantation Rolls Cheese-Filled Parmesan Biscuit Loaves Cheese-Crusted Flat Bread Mexican Cilantro Batter Bread 04: Breads |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
