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Loaded (Baked) Potato Rolls
By Francesca H · 12 servings
15m prep time
30m cook time
by Francesca Hutchinson on January 21, 2015
I love loaded baked potatoes! Love them. So, why not put all that goodness in bread? Next time I may add more cheese and some roastd garlic as well. Or just brush the freshly baked rolls with garlic butter.
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Ingredients
- 4 C THRIVE Country White Dough Mix
- 1 pkg Instant Dry Yeast
- 1 C + 2 Tbls Water
- 1/2 C THRIVE Mashed Potatoes rehydrated
- 1/4 C THRIVE Sour Cream Powder **1/2 powder + 1/4 C water
- 1/2 C THRIVE Shredded Cheddar Cheese rehydrated
- 1/4 C Bacon TVP
- 2 Tbsp Chives
Directions
- Disolve yeast in very warm, but not hot, water.
- Add the Country White Dough Mix, using dough hook on your mixer if you can.
- Slowly incorporate the other ingredients, one at a time.
- Kneed, with mixer, for 5 minutes. If you mix looks and feels too sticky add more Country White Dough mix a couple of tablespoons at a time.
- Use a little bit of oil on your hands and for your dough into a ball. Place back into your bowl, cover with a clean dish towel and allow to rise, until double. This will take at least 40 minutes depending on how warm you kitchen it.
- Preheat your oven to 350 degrees.
- Lightly grease your baking dish with butter or cooking spray.
- Divide our dough into 12 equal rolls. Shape and place in greased baking dish.
- I brush the tops of mine with melted better before they go into the oven, this is optional.
- Bake 30-35 minutes, depending on your oven, until they are a nice golden brown.