8 Serves
121 Mins
Boil the potatoes in a saucepan until tender, then drain and mash them with sour cream, milk, and butter until smooth.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
0 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
142 µg / 400 µgCalcium
38 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
417 mg / 4,700 mgSodium
338 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
39 mg / 300 mgCaffeine
0 mgNet Carbs
48 gAlcohol
0 g
In a mixing bowl, combine the flour, yeast, sugar, and salt. Add half of the egg wash and the prepared potato mixture, then mix with a stand mixer and dough hook until a dough forms.
Incorporate the chopped green onions into the dough and knead for 15 minutes until the dough is smooth and elastic.
Lightly coat a bowl with cooking oil, place the dough inside, and cover with plastic wrap. Let it rise in a warm place until doubled in size.
Punch down the risen dough, divide it into 8 equal pieces, and shape each into a smooth round roll. Place them on a parchment-lined baking sheet.
Cover the rolls and allow them to proof for 40 to 50 minutes. Brush the tops with the remaining egg wash.
Bake in a preheated oven at 175°C for 22 to 25 minutes until golden brown. Cool on a wire rack before serving.
11
g12
g6
g
