Sour Cream and Chive Potato Dinner Rolls

Introducing our new family favorite — Sour Cream & Chive Potato Rolls. These soft, flavorful rolls make outstanding sandwiches and elevate a simple cheeseburger.

The secret is real mashed potatoes in the dough. I love these rolls so much I’ll sometimes plan a meal around making mashed potatoes just so I have enough left over to make a batch of sour cream & chive potato rolls the next day.

Ingredients for Sour Cream & Chive Potato Rolls

• Flour – Unbleached all-purpose flour (organic/non-GMO preferred).
• Granulated sugar – Adds a touch of sweetness and helps activate the yeast.
• Salt – Finely ground table salt works fine.
• Instant yeast – Whisked into the dry ingredients; ensure it is fresh and not expired.
• Full or low-fat sour cream – Or plain Greek yogurt for similar tang and richness.
• Prepared mashed potatoes – Use real mashed potatoes for best texture.
• Butter – Room temperature, preferably salted.
• Fresh chopped chives – Dried chives or finely chopped scallion tops may be substituted if needed.

No mashed potatoes?

If you don’t have mashed potatoes, replace the heaping 1/2 cup of prepared mashed potatoes with 1/4 cup potato flour plus 1/4 cup water. Add the potato flour with the dry ingredients and the water with the wet ingredients.

• Weigh your flour – Use a digital scale for accuracy. If measuring by volume, spoon the flour into the cup and level it off gently.
• Add sugar, salt, and instant yeast and whisk to combine with the flour.
• Add sour cream, mashed potatoes, butter, and chopped chives and mix until cohesive.

• Knead the dough — In a stand mixer with a dough hook, knead until smooth, about 5–10 minutes. By hand, knead about 10 minutes. The dough will be elastic but still soft and slightly sticky.

• First rise: Place the kneaded dough in a greased bowl or dough-rising bucket, cover, and let rise at room temperature for 60–90 minutes until puffy and nearly doubled.

To make six large Sour Cream & Chive Potato Rolls

• Divide the dough into 6 equal pieces, about 133 grams each.
• Shape each piece into a smooth ball, then flatten each to about 4″ in diameter using your fingers or a rolling pin.
• Place on a lightly greased or parchment-lined baking sheet, spacing rolls about 1″ apart.

Make-ahead and freezing options

You can prepare the dough and refrigerate the shaped rolls overnight and bake the next day. For freeze-and-bake, shape the rolls, place them on a tray lined with parchment, cover, and freeze. Once solid, transfer to a bag, date it, and store up to two weeks.

• To bake from frozen, place rolls in a greased pan, cover, and let rise in a warm spot 5–6 hours until fully risen, then bake as directed.

Baking the freshly prepared rolls

• Cover the shaped rolls with lightly greased plastic wrap and let rise 45–60 minutes until noticeably puffy.
• Preheat the oven to 350°F while the rolls are rising.
• Just before baking, dust the tops lightly with flour and bake 22–27 minutes until a light golden brown.

• Cool on a rack after removing from the oven.
• Store cooled rolls tightly wrapped at room temperature for several days or freeze for longer storage.

Disclosure: Some links in the original post may have been affiliate links. Recommendations are based on personal experience.

More delicious homemade bread and rolls…