Serves: 24
Total Calories: 100

4 1/2 to 5 cups all-purpose flour
1 cup mashed instant potato flakes
1 tablespoon sugar
3 to 4 teaspoons chopped fresh or freeze-dried chives
2 teaspoons salt
2 packages active dry yeast
2 cups milk
1/2 cup dairy sour cream
2 eggs

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In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast blend well. In small saucepan, heat milk and sour cream until very warm (120 to 130°F.). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened beat 3 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 55 minutes.

Generously grease 13 x 9-inch pan. On floured surface, knead dough gently until no longer sticky. Divide into 24 pieces shape into balls. Place in greased pan. Cover let rise in warm place until light and doubled in size, 30 to 35 minutes.

Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan cool on wire rack. If desired, lightly dust tops of rolls with flour.

HIGH ALTITUDE - Above 3,500 feet: No change.

Nutrition Per Serving (1 roll): Calories 130 Protein 4g Carbohydrate 24g Fat 2g Sodium 200mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 100
Calories from Fat: 13

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