Serves a Crowd
Sour Cream Dinner Rolls
Popular on Food52
98 Reviews
karin.anderson.52
November 17, 2019
Looking for a way to use leftover mashed potatoes, I made these rolls. With leftover mashed potatoes (containing milk and butter), the dough was drier, and I had to adjust with more water while mixing.
I let it rise overnight in the fridge and shaped the (rather firm, but elastic) dough into 10 larger rolls that I baked on a sheet pan at 425 F for about 18 minutes. They turned out very nice, and we will have them with cold cuts for dinner.
I let it rise overnight in the fridge and shaped the (rather firm, but elastic) dough into 10 larger rolls that I baked on a sheet pan at 425 F for about 18 minutes. They turned out very nice, and we will have them with cold cuts for dinner.
Glenn
November 12, 2016
Do I need a mixer to make this recipe (as per the picture) or can I do by hand?
AntoniaJames
November 12, 2016
Yes, you can mix and knead these by hand. I didn't own a stand mixer until a few years ago, and made these and thousands of other batches of bread and rolls kneading by hand. I suspect you could also use a food processor. I've been making pizza and bread doughs in my food processor recently with great success, following the method suggested on Serious Eats. (James Beard also made bread doughs in the food processor!) To do that, put all of the dry ingredients into the food processor and pulse a few times. Then add all the liquid ingredients and the potatoes and pulse a few times, and then blitz for about 15 seconds, or until a ball forms. Then run the machine for another 15 seconds. Remove, put in an oiled bowl and proceed from there. Have fun! ;o)
Angel
January 19, 2014
Antonia- this bread has such a wonderful texture. AND-- you gave me the idea of using my dutch oven! I'm always dealing with a pan that is just too small. Congrats on the achievement, and thanks for sharing!
Tracysnbb
December 10, 2013
Thank You so much for sending me the information I requested to change the recipe using items in my pantry ( ie. Wheat Germ + Barley Flower, Which I don't have) Looking forward to baking your recipe. It looks so good + the comments were all great too.
Tracysnbb
December 8, 2013
Hello again Antonia. I miss-spoke what I said about having the rest of the ingredients. There's no wheat germ in my pantry. Without those 2 ingredients, do I need to wait till I go shopping in January?
AntoniaJames
December 9, 2013
Tracy, use a scant 1/4 cup of uncooked oatmeal (preferably quick, but if you only have rolled oats, given them a good spin in the food processor before measuring) instead of the wheat germ, and substitute a bit of whole wheat flour if you have it for the barley, or all-purpose, if you don't. Either way, you'll need a tablespoon extra (or possibly more, but wait until you've kneaded a bit to add more than 1 tablespoon), as barley flour is a denser flour. Have fun! ;o)
Tracysnbb
December 8, 2013
Love your recipes Antonia. I did not notice in any comments what to do if you have all the rest of the ingredients, but not the barley nor rye flour. Can you substitute rice flour or some other type? I only get out to shop 1 time per month.
nbfox61
November 17, 2013
Hi Antonia!
I just put the dough in the fridge and had another question. My dough was quite dry and hard to keep together. So I needed to add a little water. Will that affect the consistency .
I just put the dough in the fridge and had another question. My dough was quite dry and hard to keep together. So I needed to add a little water. Will that affect the consistency .
nbfox61
November 13, 2013
A question about the potato flakes. Are those the same as dehydrated potatoes that are the ingredient in the instant mashed potato box? Also, I couldn't find potato flour in the store I was at, but I saw potato starch. That's different - right?
AntoniaJames
November 13, 2013
Yes, potato flakes are the same little dry flakes that you get in a box of instant mashed potatoes, but it is very important -- critical, really -- that you get plain ones, i.e., that have no seasoning in them. I know that the Trader Joe's variety has a little "seasoning packet" in them that is separate from the flakes themselves. I just toss that packet and use the plain flakes, when I make this or other potato breads calling for flakes. And to answer your second question, you're right. Potato starch and potato flour are different. ;o)
walkie74
November 12, 2013
Question: What do you do if you have neither a Dutch oven nor a spring form pan? Can you use a baking sheet or a casserole dish?
AntoniaJames
November 12, 2013
Yes! A 9" pie plate or cake pan with high sides each would work. Grease them well before putting the shaped rolls in them. A Pyrex or other glass one might cook the outside of the rolls more quickly, so I'd bake them in the middle of the oven. You could probably use a 9" square baking dish, too, if you have one. I haven't tried it, but would not hesitate to use that, were it all that I had available. ;o)
AntoniaJames
December 17, 2012
Here's a tip about the potato flakes called for in this recipe. If you cannot easily find potato flakes in bulk, substitute potato flour at a two to one ratio (1/4 cup potato flour instead of 1/2 cup potato flakes). My favorite bulk foods store has had trouble with their supplier of the flakes, so lately I've been using potato flour in all of the breads I make that call for potato flour (most notably, my "Everyday Potato Bread," posted here). It works perfectly. ;o)
pamelalee
November 24, 2012
I made and froze these rolls a couple weeks ago, and then served them For Thanksgiving. They were delicious!
AntoniaJames
November 26, 2012
Thanks, pamalalee! Good to know they freeze so well. I'll be trying that within the next week or so, looking ahead to the December holidays. ;o)
Kelly
November 3, 2013
At what point in the process did you freeze them? I want to make a bunch ahead of time and serve them for Thanksgiving as well. Thank you!
AntoniaJames
November 7, 2013
I took them out of the oven just a few minutes before I would have otherwise, based on the color of the crust. I let them cool, then wrapped tightly with foil, and then put in a plastic bag. They turned out really well! I serve my husband a lot of soup and stew once the weather cools. Instead of the usual toast, I've been making various types of dinner rolls (all with recipes on this site). I pull off two of the frozen rolls -- you can do that -- and then simply microwave them on a lower power, to serve warm with butter when I plate the soup. On Thanksgiving, I'll take them out of the freezer in the morning, and then while the turkey is resting once out of the oven (late in the afternoon), I'll reheat for 10 - 15 minutes in a moderate oven. ;o)
mailman58
November 7, 2012
I'm wondering if substituting Greek-style yogurt for the sour cream would work ?? If I try it --I'll post back later on. The recipe sounds delicious.
AntoniaJames
November 26, 2012
It should work. I cannot see why it wouldn't. Please let us know if you do try it. Thanks! ;o)
China M.
January 4, 2012
I made these for Thanksgiving and they were really great. I just wanted to share that if you want to be able to bake them earlier in the morning, you can make them through step 12 the night before, then put them in the refrigerator. I let them come to warm room temperature the next morning, then baked them, and they turned out beautifully (and freed up my single, small oven for the turkey).
Daphne
January 1, 2011
Can't wait to try these A.J. I have a leftover tub of sour cream in the fridge too! You amaze me!
AntoniaJames
January 7, 2011
Thank you, Daphne! I made these the first time under exactly the same circumstances . . . . leftover sour cream in the fridge, and no buttermilk (or whole milk for clabbering). This is based on my own buttermilk rolls recipe, which I'll post this weekend, once I test/confirm the measurements. I hope you like these! ;o)
lapadia
December 29, 2010
It’s a big thing to be an inspiration to many, especially when it comes to bread baking; I thank you for being that person not only here on Food52 but for how it has carried over into my life in general! Congrats, on being a runner-up for your Sour Cream Dinner Rolls and I look forward to seeing future recipes…Happy New Year, AJ!
gingerroot
December 29, 2010
I could not have said it better, lapadia! AJ, I'm working on the bread baking, but more generally you are an inspiration as a working mom providing amazing food everyday to her family (and it seems to have rubbed off on them - they are so lucky and you must be so proud!). Cheers and Happy New Year!
hardlikearmour
December 29, 2010
I third these sentiments! I'm always eager to see the new recipes you post. You rock, AJ!
lapadia
December 28, 2010
@ Oui,Chef & AJ...re: barley flour:
Bob's Red Mill, has a stone ground barley flour, and was the one I purchased and used for AJ's epi's....FYI. Happy New Year!!
Bob's Red Mill, has a stone ground barley flour, and was the one I purchased and used for AJ's epi's....FYI. Happy New Year!!
AntoniaJames
December 28, 2010
Just an update on these . . . . I froze about 2/3 of the faster-rise batch that I made and photographed for this. We defrosted them yesterday at room temperature, then popped them in the oven on a pizza stone at 300 degrees for about ten minutes. They tasted great! It was reported that, warmed and spread with butter and homemade raspberry jam, they were particularly good. ;o)
vvvanessa
December 24, 2010
wooooo hooooo!
AntoniaJames
December 28, 2010
Thanks! You are so kind. I love your enthusiasm. And all of your recipes!!
Waverly
December 24, 2010
I'll bet these smell as fabulous as they look. Wow!
smd1227
March 18, 2012
Waverly, your whole house will smell divine. Your mouth will be watering, waiting for them to come out of the oven. LOVE using the springform pan. Made a whole batch, put half on the dinner table and froze the rest. Excellent recipe; thanks, AntoniaJames.
iuzzini
December 23, 2010
Way to go!! :) These sound delicious and I can't wait to try them! Happy Holidays!
Soozll
December 23, 2010
These looks sinfully rich! I just love the flavor and texture that potato gives to bread. They seem lighter or fluffier somehow. I'll be giving these a try in the near future, for sure. Congrats on being chosen as a finalist!
AntoniaJames
December 28, 2010
Thanks, Soozll. I'm a big fan of potatoes in bread, too, as you can tell by looking at my loaf bread recipes. And yes, they are sinfully rich, but they don't seem quite as rich as rolls that are full of butter, which I like. I hope you do try them!! ;o)
TasteFood
December 23, 2010
Congratulations AJ. These sound lovely and rich. I am intrigued by the barley flour...
AntoniaJames
December 28, 2010
Thanks, TasteFood. I've been using barley flour for years, just a bit, to add texture and character to my Pullman loaves, as well as to my baguettes. (For the latter, I typically use a bit of rye as well.)
katiebakes
December 23, 2010
These look delicious! I like the option of the shorter or longer rising time.
AntoniaJames
December 28, 2010
Thank you, katiebakes! They're tasty both ways. I hope you try them. ;o)
lapadia
December 23, 2010
SO...delicious sounding, I made your Epi's yesterday (Love them), am sure these are great, too! Congratulations on the EP and being a finalist!
AntoniaJames
December 28, 2010
Oh, lapadia, I'm thrilled that you made my Epi rolls! Aren't they great?! And just a little bit dramatic. Thanks so much for your kind words. ;o)
fiveandspice
December 23, 2010
Congratulations!!! I'm so glad these are finalists. They're completely delightful!!
hardlikearmour
December 23, 2010
Congrats, AJ! I figured you'd be a finalist, though I thought it would be the Epi Rolls.
AntoniaJames
December 28, 2010
Thanks so much, hardlikearmour. I'm pleased that you figured I'd be a finalist . . . . with all the great submissions, I feel fortunate indeed! The Epi rolls are good, too. I hope you try one or the other. ;o)
gingerroot
December 23, 2010
Woo-hoo, AJ! Congrats on the EP and being a finalist. I knew these would be here...: )
Oui, C.
December 23, 2010
These look absolutely gorgeous! I don't believe I've ever baked with barley flour, is it easy to find, or do I need to call my friends at KAF and order some? Can't wait to try these. Congratulations! - S
AntoniaJames
December 28, 2010
Thanks, Oui, Chef. I don't know how hard it is to find barley flour. I buy all my flours at a local independent shop called The Food Mill, which has every kind of grain, flour and other baking ingredient you can imagine, plus hundreds of other great things in bulk. They may have it at Whole Foods. I've been meaning to check our local WF, but have been buried under work, negotiating Q4 deals, and haven't had time for much of anything, other than feeding my family and testing some EPs. If you can't get barley, half rye and half whole wheat would do. I wouldn't sub rye for the whole amount, given its stronger flavor. Good luck! ;o)
Sagegreen
December 23, 2010
Congrats on being a finalist! Actually I was wondering if you might have both final entries this week!
AntoniaJames
December 28, 2010
Thanks, Sagegreen. You're much too kind! There were a lot of great entries. I actually tested three for EPs, and every one of them was terrific. ;o)
mrslarkin
December 23, 2010
Yay, AJ! Congratulations on the EP and being a finalist!
AntoniaJames
December 28, 2010
Thanks, mrslarkin! Your pumpkin bread is in the queue for tomorrow . . . . been testing dinner rolls for EPs and doing some belated holiday baking, when not working. I've been thinking about that pumpkin bread for days, though. ;o)
drbabs
December 23, 2010
AJ, I knew this would be a finalist, too! You are so amazing with your bread baking and your instructions are always impeccable. Congratulations! I'll be trying these soon!
AntoniaJames
December 28, 2010
Thanks so much, drbabs. I appreciate the compliment about my instructions. I'm trying harder to draft them better these days. I hope you do try these . . . and the Epi Rolls. (They're not hard!) ;o)
Stockout
December 23, 2010
I finally got a whole week off and guess what I will be making? I have always wanted to try an overnight rise in a bread recipe (my waffle mixture being the only "1") and this looks like the perfect place to start. I knew this category was the one you would shine in. I actually have all the ingredients on hand and can't wait to bake these. Congratulations on a well deserved nod!!
AntoniaJames
December 28, 2010
Thanks, I hope you do try them. The overnight rise is a wonderful thing. I've noticed a lot of books and media attention about overnight rises in the past few years. These rolls actually evolved from several Joy of Cooking (1943 ed.) ice box rolls recipes, which I've been making for years. ;o)
Table9
December 23, 2010
Many congrats! These just look divine...Yummm!
AntoniaJames
December 28, 2010
Thank you, Table9. They taste good, too, if I may say so. Almost as good as yours. ;o)
Lizthechef
December 18, 2010
I think I need to move in and be your baking apprentice...
AntoniaJames
December 19, 2010
You are so kind but actually, I know so little. Really. I am entirely self-taught, with a very limited repertoire, and there are many bread-baking experts here in the food52 community, like Mrs Wheelbarrow and Mr Hirschfeld and others, who know far more than I ever will. But thanks. ;o)
Kitchen B.
December 17, 2010
Both you rolls (these and the epic epi) look stunning - the photos are gorgeous, the instructions clear. Sigh.........
AntoniaJames
December 19, 2010
You are much too kind. Thank you. I'm glad you found the instructions clear. I'm typically in a terrible rush loading recipes here, due to the many other demands on my time. (And many of my recipes are seriously flawed, to my great embarrassment, as a result.) Hope you and your darling family are enjoying the holidays!! ;o)
lapadia
December 14, 2010
Well, I agree with everyone here! Also, I have never used a springform for rolls, will have to do that soon!
AntoniaJames
December 14, 2010
Thanks, lapadia! The spring form is great if you like a larger roll, which we do. Also, it gives a particularly nice crust to the outside rolls, which we also like a lot. Try it! ;o)
gingerroot
December 14, 2010
These are gorgeous and I am sure they are delicious. Thanks for sharing all of your tips too, one of my favorite things about all of your recipes.
AntoniaJames
December 14, 2010
Thank you, gingerroot! I'm glad the tips are helpful. I sometimes wonder if I'm including too much. I do realize that many cooks already know most of what I'm suggesting, but also know that even those with experience might pick up a thing or too. ;o)
fiveandspice
December 15, 2010
The tips are so helpful!! I love making yeast breads, and have been doing it for a few year, but I still feel I'm still very much in the learning and perfecting process, so any tips that all of you fabulous bakers with more experience you can offer, I'm sure the rest of us just gobble up!
fiveandspice
December 15, 2010
And wow, sorry about the typo-mania in that comment! I can't type when I get excited! :).
AntoniaJames
December 15, 2010
Thanks, fiveandspice. I'll be posting some photos, late one night this week, with my epi rolls. I included some details in the photos that I'll use to illustrate some more tips, which I'll explain in some comments after the procedural instructions. ;o)
AntoniaJames
December 16, 2010
fiveandspice, I just posted ten photos to my Rosemary Epi Rolls showing steps, taken starting after the second of three rises, through the baking. There are quite a few tips, applicable to most bread baking, in the numbered instructions at the end of that recipe. ;o)
Kayb
December 13, 2010
OK...question. Why wait for a couple of hours to eat the rolls? I can't imagine they would be better than hot out of the oven! Say more!
AntoniaJames
December 13, 2010
Not sure why, but the texture is better and the flavor is better after they've had a chance to cool properly. I've heard that like anything you bake or roast in the oven, the internal temperature continues to cook the dough, finishing the cooking while out of the oven. I do, by the way, put them back in a warm oven to re-heat a bit before serving, if I've got room in the oven, when the boys are home. ;o)
monkeymom
December 13, 2010
AJ, thank you so much for this recipe! I love your tips, they are really great.
AntoniaJames
December 13, 2010
Thanks, monkeymom. I have a lot of practice and a lot more tips where those came from. I'm glad to be of some help in that regard. ;o)
dymnyno
December 13, 2010
You are the pro! These sound wonderful and the picture is worth a thousand words.
AntoniaJames
December 13, 2010
Well, I'm really not a pro. I realize, when I see all the books out there about bread making, and see all the blogs etc., that I really know so little. I just have a bit of experience and have been trying to learn from it, and improve what I do and make based on it, since I was a teenager. But thank you for the kind words. ;o)
thirschfeld
December 13, 2010
look so goooo--oooood, great pic too
AntoniaJames
December 13, 2010
Well, if there's anyone who knows what good food looks like, that certainly would be you, so that's quite a compliment! I'm so busy with work right now. I'd make six different other kinds and post them, too, but alas, that will have to wait.
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