Introducing our new family favorite — Sour Cream & Chive Potato Rolls. These tender, flavorful rolls make outstanding sandwiches and elevate a simple cheeseburger into something special.
The secret is real mashed potatoes folded into the dough. I love these rolls so much I’ll sometimes plan a meal just to have extra mashed potatoes to reserve for making a batch the next day.
Ingredients for Sour Cream & Chive Potato Rolls
- Flour – Unbleached all-purpose flour (360 g). Use a quality unbleached flour for best results.
- Granulated sugar – Adds a touch of sweetness and helps activate the yeast.
- Salt – Fine table salt works well.
- Instant yeast – Whisked into the dry ingredients. Make sure it’s fresh.
- Sour cream or plain Greek yogurt – Regular or low-fat, about 1 cup (227 g) for richness and tang.
- Prepared mashed potatoes – Heaping 1/2 cup (about 135 g) folded into the dough.
- Butter – 2 tablespoons (28 g) at room temperature.
- Fresh chives – 1/4 cup chopped fresh chives or scallion tops (or more to taste).
- Light dusting of flour for finishing.
No mashed potatoes?
If you don’t have mashed potatoes, substitute 1/4 cup potato flour plus 1/4 cup water for the heaping 1/2 cup of mashed potatoes. Add the potato flour with the dry ingredients and the water with the wet ingredients.
Basic method
- Weigh the flour into the bowl of a stand mixer or a large bowl. If measuring by volume, gently spoon flour into the cup and level it.
- Add sugar, salt, and instant yeast and whisk to combine.
- Add sour cream, mashed potatoes, butter, and chopped chives. Mix until the dough is cohesive.
- Knead the dough with a stand mixer (dough hook) about 5–10 minutes or by hand for about 10 minutes. The dough will be elastic but still soft and slightly sticky.
- Place the kneaded dough in a greased bowl or a dough-rising bucket. Cover and let rise at room temperature for 60–90 minutes until puffy and nearly doubled.
Forming the rolls
- Large sandwich rolls: Divide dough into 6 equal pieces (~133 g each). Roll each into a smooth ball, then flatten to about 4″ in diameter. Place on a lightly greased or parchment-lined sheet about 1″ apart. Cover and let rise 45–60 minutes until puffy.
- Medium sandwich rolls: Divide into 8 pieces (~100 g each) and proceed as above; each will be slightly over 3″ initially.
- Dinner rolls: Divide into 24 pieces (~33 g each), shape into balls and place in a greased 9″ x 13″ pan (or two round pans). Cover and rise about 60 minutes until rolls touch and look puffy.
Make-ahead and freeze & bake
You can refrigerate shaped rolls overnight and bake the next day. For freeze & bake, shape rolls, place on a tray lined with parchment, cover, and freeze. Once solid, transfer to a bag, label with the date, and store up to two weeks.
- To bake from frozen: place rolls in a greased pan, cover, and let rise in a warm spot for 5–6 hours until fully risen, then bake as directed.
Baking and finishing
- Preheat oven to 350°F while rolls are finishing their rise.
- Dust the tops lightly with flour just before baking.
- Bake for 22–27 minutes, until a light golden brown.
- Cool on a rack. Store cooled rolls tightly wrapped at room temperature for several days or freeze for longer storage.
To make a loaf
Shape the dough into a log and place it in a lightly greased 9″ x 5″ loaf pan. Cover and let rise 45–60 minutes until crowned about 1″ over the rim. Preheat oven to 350°F and bake 35–40 minutes, tenting with foil for the last 10 minutes. Internal temperature should read about 190°F. Brush with melted butter if desired and cool on a rack.
These sour cream & chive potato rolls are soft, moist, and full of flavor — perfect for sandwiches, burgers, or as dinner rolls.