Recipe: Potato Chive Rolls

This recipe is taken from a Pillsbury Bake Off pamphlet. I wish it had bread machine instructions ha!

Potato Chive Rolls:
24 rolls

4 1/2 to 5 c. Pillsbury's Best All Purpose or Unbleached flour
1 c. Hungry Jack mashed potato flakes
1 Tbls. sugar
3-4 tsp. fresh chopped chives or dried chives
2 tsp. salt
2 pkg. active dry yeast
2 c. milk
1/2 c. sour cream
2 eggs

Lightly spoon flour into measuring cup, level off. In large bowl, combine 1 1/2 c. flour, potato flakes, sugar, chives, salt & yeast, blend well.

In small saucepan, heat milk & sour cream till very warm (120-130 degrees F. ). Add warm liquid & eggs to flour mixture. Blend at low speed till moistened, beat 3 minutes at medium speed. By hand stir in remaining 3-3 1/2 c. flour to form a stiff dough. Cover loosely with plastic wrap & cloth towel. Let rise in warm place (80-85 degrees F. )till light & doubled , 45-55 minutes.

Generously grease 13 x 9 inch pan. On well floured surface, knead dough gently till no longer sticky. Divide dough into 24 equal pieces, shape into balls. Place in greased pan. Cover, let rise in warm place till light & doubled in size, 30-35 minutes.

Heat oven to 375 degrees F. Uncover dough. Bake 25-35 minutes or till golden brown. Immediately remove from pan, cool on wire rack. If desired, lightly dust tops of rolls with flour.