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Garlic and Chive Mashed Potato Rolls
Garlic and Chive Mashed Potato Rolls
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Prep Time:
35 minutes
Total Time:
2 hours 40 minutes
Tender garlic and chive rolls with a secret ingredient: mashed potatoes!
Ingredients:
  • 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
  • 2 tablespoons butter, melted
  • 1 tablespoon finely chopped fresh chives
Instructions:
  • Combine water, sugar, and yeast in a small bowl and allow it to sit for 10 minutes until the yeast is dissolved and becomes foamy. While waiting, melt 3 tablespoons of butter in a small nonstick skillet over medium heat. Add garlic and cook for 1 minute until softened, stirring constantly.
  • In a large bowl, whisk together milk, potatoes, 1/4 cup chives, egg, salt, and garlic until blended. Add yeast mixture, then mix in white whole wheat flour and 1 3/4 cups of all-purpose flour until a soft dough forms, adding more flour as needed until the dough is easy to handle.
  • Place the dough on a lightly floured surface and knead for 10 minutes until it becomes smooth and springy. Then, transfer the dough to a large bowl greased with butter, making sure to coat all sides of the dough. Loosely cover the bowl with plastic wrap and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size. You'll know the dough is ready when an indentation remains when touched.
  • Prepare two cookie sheets with parchment paper. Gently press your fist into the dough to deflate it. Divide the dough into 2 equal halves, then further divide each half into 8 pieces. Roll each piece into a 12-inch rope and loosely tie it into a knot, making sure not to pull too tightly to allow room for expansion. Optionally, press the ends of the knot together to form a locked-knot roll. Cover them loosely with plastic wrap sprayed with cooking spray and let them rise for 30 minutes or until doubled in size.
  • Preheat the oven to 375°F. Bake each cookie sheet individually for 18 to 20 minutes until they are a light golden brown. Brush the rolls with 2 tablespoons of butter and sprinkle 1 tablespoon of chives. Serve the rolls warm or at room temperature.

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