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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 18 |
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Carol Giesbrecht from Kitchener, Ontario uses leftover mashed potatoes and mace in the dough for these tender rolls. They've been a favorite in my family for years, she say. They're delicious warm with butter and peach jam. Ingredients:
1/2 cup sour cream |
1/2 cup water (70° to 80°) |
1/2 cup mashed potatoes (with added milk and butter) |
1/4 cup butter, softened |
2 tablespoons sugar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/8 teaspoon ground mace |
3 cups king arthur unbleached bread flour |
3 teaspoons active dry yeast |
Directions:
1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Divide into 18 portions; roll each into a ball. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Bake at 375° for 10-15 minutes or until golden brown. Serve warm. Yield: 1-1/2 dozen.
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