Contest Winning Potato Pan Rolls Recipes

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POTATO PAN ROLLS



Potato Pan Rolls image

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. -Connie Storckman, Evanston, Wyoming

Provided by Taste of Home

Time 35m

Yield 16 rolls.

Number Of Ingredients 8

4-1/2 to 5 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1-1/4 cups water
3 tablespoons butter
1/2 cup mashed potatoes (without added milk and butter)
Additional all-purpose flour

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

CONTEST-WINNING POTATO PAN ROLLS



Contest-Winning Potato Pan Rolls image

Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas

Provided by Taste of Home

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 10

2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 teaspoon sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup canola oil
2 large eggs, room temperature
2 teaspoons salt
6 to 7 cups all-purpose flour

Steps:

  • In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO PAN ROLLS



Potato Pan Rolls image

I got this recipe from Taste of Homes 2001 Holiday edition and they easily became our favorite! Time does not include the doubling since it can vary. Mashed potatoes can be made ahead to save time. Although I've seen similar recipes here, this one has varied amounts of ingredients and no chilling time.

Provided by Marlene.

Categories     Yeast Breads

Time 1h2m

Yield 16 serving(s)

Number Of Ingredients 8

4 1/2-5 cups all-purpose flour
3 tablespoons sugar
2 (1/4 ounce) packages fast rise yeast
1 1/2 teaspoons salt
1 1/4 cups water
3 tablespoons butter or 3 tablespoons margarine
1/2 cup mashed potatoes (prepared without milk or butter)
additional all-purpose flour

Steps:

  • In mixing bowl, combine 2 cups flour, sugar, yeast and salt.
  • In saucepan, heat water and butter to 120*-130*.
  • Add to dry ingredients; beat until smooth.
  • Stir in mashed potatoes and enough remaining flour to form a soft dough.
  • Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes).
  • Cover and let rest for 10 minutes.
  • Divide into 16 pieces and shape each into a ball.
  • Place in two greased 8 or 9 inch baking pans.
  • Cover and let rise in a warm place until doubled, about an hour.
  • Sprinkle with additional flour (optional).
  • Bake at 400* for 18-22 minutes or until golden brown.
  • Remove from pans to wire racks to cool.

Nutrition Facts : Calories 164.5, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.9, Sodium 258.6, Carbohydrate 30.7, Fiber 1.3, Sugar 2.5, Protein 4.1

OLD FASHIONED PAN ROLLS



Old Fashioned Pan Rolls image

Make and share this Old Fashioned Pan Rolls recipe from Food.com.

Provided by Cookingfor7

Categories     Yeast Breads

Time 2h30m

Yield 24 serving(s)

Number Of Ingredients 9

1 cup milk, scalded
1/2 cup butter, cut into pieces
2 packages active dry yeast
1/2 cup sugar
1/2 cup warm water (105 - 115)
3 eggs, lightly beaten
1 1/2 teaspoons salt
6 -6 1/2 cups all-purpose flour
1/4 cup butter, melted

Steps:

  • In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
  • Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
  • On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
  • Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
  • To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.

Nutrition Facts : Calories 198.1, Fat 7.1, SaturatedFat 4.1, Cholesterol 39.9, Sodium 211, Carbohydrate 28.8, Fiber 1, Sugar 4.3, Protein 4.7

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