Two Great Bread Recipes – Part 2

The first recipe for potato rolls turned out so well but we need to try the second recipe for comparison.  We have to pick one of these bread recipes for our next 3-Pot cook off.  Here’s the recipe for Sour Cream Chive Potato Rolls:

  • 12 ounces sour cream (do NOT use the light or not fat version)
  • 3 to 4 large russet potatoes, peeled and diced into 1-inch pieces
  • 4 tablespoons unsalted butter
  • 4 1/2 tablespoons sugar
  • 2 1/2 teaspoons salt
  • 2 packages active dry yeast
  • 1 cup chopped chives
  • 4 1/2 cups bread flour

1.  Prepare 16-inch camp Dutch oven by placing a clean pint-size Dutch oven (bail removed) in the center of the larger oven, then spray liberally with olive oil.

2.  Place diced potatoes in 12” Dutch oven and add water to just cover. Bring to boil over high heat. Reduce heat and simmer until potatoes are cooked through, about 8 to 10 minutes.  Drain.  Place in ricer or mash to a smooth, even consistency.  Measure out 3 cups into large mixing bowl.


3.  Add sour cream, yeast, butter, sugar, salt, and chives.  Mix with potatoes, until all ingredients are combined and smooth.  Isn’t it amazing that this bread recipe doesn’t have any water?

4.  Gradually add flour and transfer to counter to kneed.  Knead for 20 minutes until dough is smooth but a little tacky.  Shape dough into a round ball.

5.  Add olive oil to large bowl.  Place dough in bowl, then turn until all sides are covered with oil. Cover with plastic wrap and place in a warm place for dough to rise until it has doubled in size, about 45 minutes.

6.  Prepare a working area with a light dusting of flour.  Turn dough out and gently press it into about a 16-inch square.  Divide into 24 squares (6 rows by 4 columns).

7.  Shape into rolls by cupping your hand and placing it over a square, gently making a circular motion.  (Check out this quick demo to see how.) Place into prepared 16-inch Dutch oven with each roll just touching the next.

8.  Cover and place in a warm spot for rolls to rise again for about 40 minutes.


9.  Bake at 350 400 degrees Farenheit, 19 25 hot charcols on top and 13 14 underneath.  Every five minutes, rotate lid clockwise 45 degrees and bottom in the opposite direction.  This helps avoid hot spots.  Don’t lift the lid!


Oh, these sour cream rolls smell devine when we lifted the lid to check and see if they were done.  They looked wonderful too! But, after they cooled off, they collapsed.  I was so disappointed!!


Disappointment is unfortunate but offers these lessons learned:

  1.  We jumped the gun, got impatient, got too excited by the puffy rolls and delicious aroma when we lifted the lid.  I should have checked more closely to see if they were done.  If I had, I would have touched the tops and felt how “loose” they were.  I should have used our Thermapen to check the internal temp, which should be at least 190 degrees Farenheit.
  2. We need to increase the temperature and amount of charcoals to at least 400 degrees, not 350 as the recipe calls for.

Even though the sour cream rolls collapsed, they had a wonderful flavor.  We decided we like this recipe and want to give it another try!  The lessons learned will help us as we bake them in the next 3-Pot Cook Off.  I will let you know what the judges have to say in my next post!

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1 Response to Two Great Bread Recipes – Part 2

  1. Pingback: How to Shape Rolls | Texas Iron Chef

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