Light in texture with the addition of potato flakes and made more savory with the taste of chives.
4 l/2 C unbleached white flour
1 C instant potato flakes
1 Tbsp granulated sugar
4 teaspoons dried chives
2 tsp salt
2 pkg active dry yeast
2 C skim milk
1/2 C sour cream (fat-free can be used)
2 eggs (or 1/2 C egg substitute)
In a large bowl, combine 1 1/2 C flour, potato flakes, sugar, chives, salt, and yeast; mix well.
In small saucepan, heat milk and sour cream until very warm (120° to 130° F).
Add warm liquid to flour mixture. Beat in eggs. Beat 2 to 3 minutes. Stir in additional flour to form a stiff dough. Place dough in large, greased bowl. Cover and let rise till doubled (about 45 to 55 minutes).
Grease a 9″ x 13″ baking pan. On well-floured surface, knead enough flour into dough till it is no longer sticky. Divide dough into 24 pieces and shape into balls. Place in baking pan. Cover and let rise until doubled (about 30 to 35 minutes). Bake at 375° for 25 to 35 minutes or until golden brown. Remove from pan and cool on wire racks.
Servings: 24 rolls
Submitted by Debby Shabo Wade
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Read more at the source: Potato-Chive Rolls
Article excerpt posted on en.intercer.net from Vegetarian recipes.