Sour Cream Potato Rolls Recipes

Steps:

• Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
• Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
• Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
• Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.

Steps:

• Preheat oven to 350°. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and cook for until tender, 15-20 minutes. Drain. , In a large bowl, mash the potatoes. Add the cream cheese, sour cream, milk, 1 tablespoon butter, parsley and garlic salt; beat until smooth. , Spoon into a greased 2-qt. baking dish. Dot with remaining butter; sprinkle with paprika. Bake, uncovered, until heated through, 30-40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
• Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

Steps:

• In a glass 4 cup measuring cup add warm water, yeast. Stir let set until dissolved. Add warm milk and proofing sugar, stir until mixed.
• In a large bowl, about 7 quarts capacity, pour yeast mixture. Add white sugar, Crisco, eggs salt and Chinese 5 spice; mix.
• In smaller bowl, mix 3 cups flour and baking powder.
• Add sour cream and mashed potatoes. Mix well.
• Add enough flour in small amounts and mix in to make the dough easy to handle.
• Turn out on a floured board and knead until smooth and elastic. Add more flour as needed. You need to knead it in the dough.
• Grease a large bowl or bowls with margarine. If necessary use two greased bowls and separate the dough. Place dough in bowl, then turn so greased side is up. Cover with a damp cloth. Do not let cloth touch the dough.
• Let rise until doubled. You can let rise in a warm oven if you want (heat oven to 200° then shut off and keep door shut until doubled).
• Divide dough into 4 sections or 3 sections in you want big fat rolls.
• Roll each section to a rectangle 10 X 12.
• Spread remaining margarine on rectangles.
• Mix 4 tablespoons margarine, brown sugar, Chinese 5 Spice, cardamom and cinnamon.
• Sprinkle on the rectangles.
• Roll starting at the long edge. Pinch edges together.
• Use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches.
• I like to warm my metal pans, it speeds the rising process. Place cut rolls in pans allowing space between. Cover, let rise until double.
• Preheat oven to 350°. Bake about 35 minutes.
• Turn out on foil or wax paper counter, turn out of pans while hot. Let cool.
• Mix the frosting, turn the rolls over and frost.
• Note: You may refrigerate the cut rolls overnight to double, then bake if you wish.

Steps:

• In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Steps:

• Boil whole potatoes for 15 minutes.
• Cool; peel and grate into large bowl.
• (I grate the onion while the potatoes boil).
• Add remaining ingredients to potato/onion mixture; mix well.
• Place in greased 9x13 baking dish, or equivalent, and cover.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 45-60 minutes, until brown& bubbly.
• (Baking time depends on size of your baking dish; I sometimes put this in a deeper dish).