Irresistibly Fluffy & Flavorful: Your Guide to Homemade Sour Cream & Chive Potato Rolls

Prepare to meet your new favorite baked good: these incredibly delicious Sour Cream & Chive Potato Rolls. We’re not exaggerating when we say these tender, flavorful rolls elevate any meal. Imagine them as the perfect foundation for a gourmet sandwich, or perhaps the ultimate upgrade to your classic cheeseburger. Their rich texture and savory notes make them a standout addition to any table.

The secret to their exceptional moistness and distinctive texture lies in one key ingredient: actual mashed potatoes incorporated directly into the dough. This isn’t just a clever trick; it’s a game-changer that results in rolls far superior to those made with plain flour. In fact, we love these rolls so much that we often find ourselves purposefully planning meals that include homemade mashed potatoes, just to ensure there’s enough leftover to whip up a fresh batch of these sour cream and chive potato rolls the very next day. This slight planning effort is well worth it for the incredible results!

Gather Your Ingredients for Sour Cream & Chive Potato Rolls

To embark on your journey to homemade bread perfection, here’s a detailed look at the essential ingredients:

• Flour: We recommend using unbleached all-purpose flour for the best results. For those conscious about food sourcing, opting for organic, non-GMO, and glyphosate-free flour is ideal. A personal favorite is from a domestic company like Sunrise Flour Mill, known for its superior quality.
• Granulated Sugar: A small amount of granulated sugar not only adds a subtle sweetness to the rolls but also plays a crucial role in activating the yeast, ensuring a beautiful rise.
• Salt: Fine-ground table salt is perfectly suitable for this recipe, balancing the flavors and enhancing the overall taste of the rolls.
• Instant Yeast: This recipe calls for instant yeast because it can be directly whisked into the dry ingredients without needing to be proofed separately. Always double-check the expiration date on your yeast to guarantee its freshness and efficacy for a proper rise.
• Full or Low-Fat Sour Cream (or Plain Greek Yogurt): This ingredient is vital, as it contributes a rich, tangy flavor and helps to create the incredibly moist and tender crumb that defines these potato rolls. Either full-fat or low-fat varieties work well, and plain Greek yogurt can be used as a fantastic substitute for a similar creamy texture and tang.
• Prepared Mashed Potatoes: This is the star ingredient! Using actual mashed potatoes (not instant flakes) ensures an unparalleled softness and unique potato flavor in the rolls. Ensure they are plain, without added seasonings or milk, to best control the final taste of your bread.
• Butter (Room Temperature): Salted butter is recommended here to complement the savory profile of the rolls. Allowing it to soften at room temperature will help it incorporate smoothly into the dough.
• Fresh Chopped Chives: Fresh chives provide a delicate oniony flavor and vibrant color. If fresh chives aren’t available, dried chives can be used, though you might need to adjust the quantity to taste. Finely chopped scallion tops are another excellent fresh alternative, offering a similar mild onion flavor.

No Mashed Potatoes? No Problem!

Life happens, and sometimes you might not have leftover mashed potatoes. Don’t worry, the brilliant bakers at King Arthur Baking, the original source of this fantastic recipe, offer a clever solution:

• Instead of the heaping 1/2 cup of prepared mashed potatoes, you can substitute with 1/4 cup potato flour along with an additional 1/4 cup of water.
• For best results, add the potato flour to the bowl containing your dry ingredients (flour, sugar, salt, yeast). Then, incorporate the extra 1/4 cup of water alongside the other wet ingredients like sour cream and butter. This ensures proper hydration and distribution within the dough.

Crafting Your Potato Roll Dough: Step-by-Step

Follow these steps to mix and knead your way to a perfect dough foundation for these savory rolls:

• Start with Dry Ingredients: Begin by weighing your flour accurately. We highly recommend using a digital food scale for precision (360 grams for 3 cups). If measuring by volume, spoon the flour gently into a cup and level it off without packing. Add the granulated sugar, salt, and instant yeast to the flour. Give them a good whisk to ensure they are thoroughly combined.
• Incorporate Wet Ingredients: Next, add the sour cream (or Greek yogurt), mashed potatoes, softened butter, and fresh chopped chives to your dry mixture.
• Mix Until Cohesive: Combine all ingredients. Mix until they come together to form a cohesive, shaggy dough. At this stage, it won’t be smooth yet, but all ingredients should be integrated.

• Kneading the Dough: This is where the magic truly happens!
  • Using a Stand Mixer: Attach the dough hook and knead the dough on medium-low speed for about 5 to 10 minutes. You’re looking for a smooth, elastic dough that pulls away from the sides of the bowl.
  • Kneading by Hand: If you’re kneading by hand, prepare for a good arm workout! Knead for a full 10 minutes, consistently folding and pushing the dough.

  Regardless of your method, the dough will become fairly elastic. It will, however, remain quite soft and somewhat sticky due to the mashed potatoes and sour cream – this is exactly what you want for a tender roll!

Shaping Your Perfect Potato Rolls

Once your dough has completed its first rise, it’s time to transform it into individual rolls. For a batch of six generously sized sandwich rolls, follow these instructions:

• Divide the Dough: Gently deflate the risen dough and divide it into 6 equal pieces. For precision, each piece should weigh approximately 133 grams.
• Form the Rolls: Take each piece of dough and roll it into a smooth, tight ball. Then, using your fingers or a rolling pin, gently flatten each ball until it measures about 4 inches in diameter. This creates the ideal shape for sandwich buns.
• Arrange for Second Rise: Place the shaped rolls on a lightly greased baking sheet or one lined with parchment paper, leaving about 1 inch of space between each roll to allow for expansion.

Effortless Baking: Make-Ahead & Freezer Friendly Rolls

This recipe is incredibly flexible, allowing you to prepare your potato rolls in advance to fit your schedule. Whether you want to bake them the next day or even stock your freezer for future cravings, we’ve got you covered.

Prepare Dough Ahead for Next-Day Baking

Want fresh rolls without the morning rush? You can make the dough, shape the rolls, and let them complete their second rise in the refrigerator overnight. This slow, cold fermentation develops deeper flavors. Simply allow them to come to room temperature for about 30 minutes to an hour before baking as usual the next day.

DIY “Freeze & Bake” Rolls for Ultimate Convenience

For even longer-term planning, transform your potato rolls into convenient “freeze and bake” options. This method is perfect for ensuring you always have fresh, homemade rolls on hand without much effort on baking day:

• Shape and Freeze Immediately: As soon as your dough is fully kneaded and has completed its first rise, shape your rolls according to your desired size (as described above).
• Pre-freeze on a Tray: Place the shaped rolls in a single layer on a baking sheet lined with waxed paper or parchment paper. Cover the tray with plastic wrap, ensuring it doesn’t touch the rolls too much.
• Freeze Solid: Immediately transfer the tray to the freezer. Allow the rolls to freeze solid, which usually takes a few hours.
• Store Long-Term: Once completely frozen, transfer the rolls to a freezer-safe bag or airtight container. Don’t forget to label the bag with the date.
• Storage Duration: For optimal freshness and rise, freeze no longer than two weeks.

Baking “Freeze & Bake” Rolls

When you’re ready to enjoy your frozen potato rolls, here’s how to prepare them:

• Thaw and Rise: Remove the frozen rolls from the freezer. Place them in a lightly greased baking pan, leaving enough space for them to expand. Cover the pan and let the rolls thaw and rise in a warm spot for a generous 5 to 6 hours. This longer rise time is crucial for frozen dough to fully reactivate the yeast.
• Bake as Usual: Once the rolls are fully risen and puffy, bake them according to the standard instructions provided in the recipe card below.

For more in-depth guidance on mastering “freeze & bake” techniques for various breads, we highly recommend checking out this informative article from King Arthur Baking – a fantastic resource for any home baker.

The Final Rise and Baking Your Fresh Potato Rolls

Returning to our freshly prepared Sour Cream & Chive Potato Rolls, here’s how to ensure a perfect bake:

• Second Rise (Proofing): Cover the shaped rolls with a sheet of lightly greased plastic wrap. Allow them to rise for another 45 minutes to 1 hour. This can be a bit longer if your kitchen is cool. The rolls should become noticeably puffy, though they might not quite double in bulk during this stage. This proofing ensures a light and airy texture.

For those interested in making smaller sandwich rolls, delightful dinner rolls, or even a savory potato bread loaf, detailed instructions and specific guidance are provided within the comprehensive recipe card below. These variations offer versatility for any meal or occasion.

Print

Sour Cream & Chive Potato Rolls

Adapted from King Arthur Baking

Perfect for your next sandwich or burger! These tender, savory rolls are a true crowd-pleaser.

Prep Time 15 minutes

Cook Time 25 minutes

Resting Time 2 hours

Total Time 2 hours 40 minutes

Servings 6 to 24 rolls

Author Rosemary Stelmach

Ingredients

• 3
  cups
  unbleached all-purpose flour
  (360 grams)
• 3
  tablespoons
  granulated sugar
• 1 1/4
  teaspoons
  salt
• 2
  teaspoons
  instant yeast
• 1
  cup
  sour cream or plain Greek yogurt
  (regular or low-fat)
• heaping 1/2 cup prepared mashed potatoes
  (135 grams)
• 2
  tablespoons
  butter, at room temperature
  (28 grams)
• 1/4
  cup
  chopped fresh chives or scallion tops
  (or more if desired)
• sprinkling of unbleached all-purpose flour, for finishing

Instructions

1. Weigh your flour in the bowl of your stand mixer or in a large bowl. If measuring your flour by volume, gently spoon it into a cup, then sweep off any excess. Add the sugar, salt and instant yeast. Whisk to combine. Add the sour cream, mashed potatoes, butter and chopped chives. Combine all of the ingredients and mix until cohesive.

2. If using a stand mixer with the dough hook attached, knead the dough until it’s smooth, about 5 to 10 minutes. If kneading by hand, give it a good workout for 10 minutes. The dough will become fairly elastic, though it’ll still be quite soft and sticky.

3. Place the kneaded dough in a greased bowl or dough-rising bucket. Cover and allow it to rise for 60 to 90 minutes at room temperature, until it’s quite puffy and just about doubled in bulk.

4. To make large sandwich rolls: Divide the dough into 6 equal pieces, each about 133 grams in weight. Roll each piece into a smooth ball, then flatten the balls, using your fingers and/or a rolling pin, until they’re about 4″ in diameter.

   Place them on a lightly greased or parchment-lined baking sheet, about 1″ apart. Cover them with lightly greased plastic wrap. Allow the rolls to rise for 45 minutes to 1 hour. Maybe a bit longer, depending on the temperature of your kitchen, until they’re noticeably puffy, though probably not doubled in bulk.

   To make medium sandwich rolls: Divide the dough into 8 equal pieces, each about 100 grams in weight. Follow the above directions to form and rise the rolls. The initial diameter of each roll will be a little over 3-inches.

5. To make dinner rolls: Divide the dough into 24 equal pieces, each about 33 grams in weight. Shape each piece into a ball, and place in a lightly greased 9″ x 13″ pan, or two 8″ or 9″ round pans. Cover the pan(s), and let the rolls rise until they’re touching each other and puffy, about 60 minutes.

6. While the rolls are rising, preheat the oven to 350°F (175°C).

7. Sprinkle a light dusting of flour over the top surface of each roll just before placing in oven. Bake the rolls for 22 to 27 minutes, or until they’re a light golden brown.

   Remove the rolls from the oven and transfer to a rack to cool. Store cooled rolls, tightly wrapped, at room temperature for several days; freeze for longer storage.

Recipe Notes

To make a loaf: Shape the dough into a log, and place it in a lightly greased 9″ x 5″ loaf pan. Cover the pan with lightly greased plastic wrap, and allow the loaf to rise for 45 minutes to 1 hour, or until it’s crowned about 1″ over the rim of the pan.

While the bread is rising, preheat the oven to 350°F (175°C).

Bake the bread for about 35 to 40 minutes, tenting it lightly with foil for the final 10 minutes; a digital thermometer inserted into the center will read about 190°F (88°C).

Remove the bread from the oven, and brush with melted butter, if desired, for a soft, flavorful crust. Transfer to a rack to cool. Store cooled bread, tightly wrapped, at room temperature for several days; freeze for longer storage.

Don’t have mashed potatoes? Substitute with 1/4 cup potato flour for the mashed potatoes. Add 1/4 cup water along with the sour cream.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.

More Delicious Homemade Bread and Rolls to Explore

If you’ve enjoyed making these Sour Cream & Chive Potato Rolls, you might be interested in exploring other homemade bread and roll recipes. Baking your own bread is a rewarding experience that fills your home with wonderful aromas and your table with wholesome, delicious food.

• Quick & Easy Deli-Style Rye Bread: Perfect for sandwiches, with a hint of caraway.
• Scaccia Sicilian Pizza Bread: A savory, layered bread with rich tomato and cheese fillings.
• Awesome No-Knead Overnight Pumpkin Rolls: Simple to prepare, incredibly soft, and packed with autumnal flavor.

Happy baking!