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Garlic and Chive Mashed Potato Rolls

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Garlic and Chive Mashed Potato Rolls
  • Prep 35 min
  • Total 2 hr 40 min
  • Servings 16
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These garlic-and-chive rolls have a secret ingredient that make them so tender: mashed potatoes!
By Betty Crocker Kitchens
Updated Sep 20, 2016

Ingredients

Rolls

  • 1/4 cup warm water (105°F to 115°F)
  • 1/4 teaspoon sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3 tablespoons butter
  • 1 medium clove garlic, finely chopped
  • 1/2 cup warm whole milk (105°F to 115°F)
  • 1/2 cup mashed potatoes, room temperature
  • 1/4 cup finely chopped fresh chives
  • 1 egg
  • 1 1/2 teaspoons salt
  • 1 1/2 cups white whole wheat flour
  • 1 3/4 to 2 cups Gold Medal™ all-purpose flour

Topping

  • 2 tablespoons butter, melted
  • 1 tablespoon finely chopped fresh chives
Make With
Make With
Gold Medal Flour

Steps

  • 1
    In small bowl, combine water, sugar and yeast. Let stand 10 minutes or until yeast is dissolved and foamy. Meanwhile, melt 3 tablespoons butter in small nonstick skillet over medium heat. Add garlic; cook 1 minute or until softened, stirring constantly.
  • 2
    In large bowl, stir milk, potatoes, 1/4 cup chives, egg, salt and garlic mixture with whisk until blended. Stir in yeast mixture. Stir in white whole wheat flour and 1 3/4 cups of the all-purpose flour until soft dough forms, slowly adding additional flour as necessary to make dough easy to handle.
  • 3
    Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with butter, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  • 4
    Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Divide dough in half; cut each half into 8 pieces. Roll each piece into a 12-inch rope. Loosely tie rope into a knot. Do not pull tight; dough should have room to expand during rising and baking. (If desired, press ends of knot together to form a locked-knot roll.) Cover loosely with plastic wrap that has been lightly sprayed with cooking spray. Let rise 30 minutes or until doubled in size.
  • 5
    Heat oven to 375°F. Bake one cookie sheet at a time, leaving other sheet covered, 18 to 20 minutes or until light brown. Brush rolls with 2 tablespoons butter; sprinkle with 1 tablespoon chives. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    Prepared mashed potato products such as refrigerated mashed potatoes or instant mashed potatoes can be used in this recipe.
  • tip 2
    To make your own mashed potato, place 1 small peeled, cubed russet potato in small saucepan; add water to cover. Bring to a boil over medium heat; cook 5 to 7 minutes or until tender, reducing heat to medium-low if cooking too quickly. Drain; place in small bowl; using potato masher or fork, mash until smooth. Measure out 1/2 cup to use in this recipe.

Nutrition

Nutrition Facts

Serving Size: 1 Roll
Calories from Fat
40
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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