Potato and chive buns have a soft crumb, yet are sturdy enough for hamburgers. These rolls are so satisfying, with the hint of onion and a bit of chives. Delicious and fluffy for your dinner table, enjoy this soft #potatobun
Ingredients
4 1/2 - 5 cups all-purpose flour, DIVIDED
1 cup potato flakes
1 tbsp white sugar
2 1/2 tsp instant or active dry yeast
4 tsp fresh or dried chives
1 tsp onion powder
2 tsp salt
2 cups milk, 2%
1/2 cup sour cream or Greek yogurt
2 eggs
Instructions
Read Susie's Tips and Tricks below
1. In a heavy-duty mixer bowl, combine 1 1/2 cups all-purpose or bread flour, potato flakes, sugar, chives, onion powder, salt, and yeast. Blend well with paddle.
2. Warm the milk and sour cream to 125F. Add this liquid and the eggs to the flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed. Then change to the dough hook, and add 3 to 3 1/2 cups flour to form a stiff dough. Set machine to No. 2 for kneading 5 to 6 minutes. Pinch a handful of dough; if it clings/sticks to you, continue kneading with the machine.
3. Place in a lightly greased bowl and cover. Let rise to light and doubled. Grease a 9X13 pan. Now by hand deflate the gases and knead dough a bit more. Shape into 2.0 to 2.2 ounce balls. Place in pan. Cover. Let rise again: about 15 minutes until puffy once more. Do the poke test (poke in with finger about one inch; If indent remains, dough is ready). While rolls are rising, preheat oven to 375F.
4. Bake 25 to 30 minutes. Remove from pan immediately... no soggy bottoms! Cool on wire rack.
Susie's Tips and Tricks
Always start with the lesser amount of flour and add more as needed.
Garlic and onions inhibit yeast just a tad, so I used a bit more yeast than usual.
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