Easy Potato Rolls Recipes

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POTATO ROLLS



Potato Rolls image

The mashed potatoes make these rolls light as a feather. They are easy because you don't have to knead them and you can make them up to a day before you need them--baking them right before you want to serve them. Perfect for your big holiday dinners.

Provided by SharleneW

Categories     Yeast Breads

Time 3h16m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 7

5 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/2 cups water (105 to 115 F)
1/2 cup mashed potatoes
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt

Steps:

  • In large bowl combine 2 cups of the flour and the yeast.
  • In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
  • Add to dry ingredients in mixing bowl.
  • Beat with electric mixer for 30 seconds on low, scraping side of bowl.
  • Beat on high speed for 3 minutes.
  • Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
  • Cover and refrigerate for 2 to 24 hours.
  • Punch dough down.
  • Turn out on lightly floured surface.
  • Cover and let rest for 10 minutes.
  • Grease 13x9-inch baking pan.
  • Shape dough into 24 rolls.
  • I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
  • That helps to get a more uniform size.
  • Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
  • Place rolls in prepared pan.
  • Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
  • Bake at 400°F for 16 to 20 minutes or until golden brown.

Nutrition Facts : Calories 130, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.9, Sodium 133.7, Carbohydrate 22.9, Fiber 0.8, Sugar 2.2, Protein 2.9

GRANDMA'S EASY POTATO ROLLS



Grandma's Easy Potato Rolls image

These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each).

Provided by Roxygirl in Colorado

Categories     Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

1 tablespoon instant yeast
1/2 cup milk
6 tablespoons butter
1/4 cup water
1 teaspoon salt
3 cups unbleached all-purpose flour (I use bleached)
1/4 cup potato flour (on baking aisle with specialty flours)
1/3 cup sugar
2 eggs

Steps:

  • Mix and knead together all ingredients in bread machine (or in mixer).
  • If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
  • Your dough might not have risen exactly double.
  • Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
  • Round each piece into a smooth ball.
  • Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
  • Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
  • Preheat the oven to 325.
  • Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
  • Rolls should be golden brown when done. Brush with additional melted butter.
  • Let cool slightly and turn out on a rack to cool.

EASY POTATO ROLLS



Easy Potato Rolls image

Delish! Prep time includes rising and shaping. Begin checking after 20 minutes baking and cook til golden. This came from a book called Meat and Potatoes.

Provided by Nancy Sneed

Categories     Breads

Time 2h20m

Yield 45 rolls

Number Of Ingredients 8

2/3 cup sugar
2/3 cup shortening
1 cup mashed potatoes
2 1/2 teaspoons salt
2 eggs
2 (1/4 ounce) packages yeast
1 1/3 cups water, divided (110 to 115 degrees)
6 -6 1/2 cups plain flour (I use bread flour)

Steps:

  • In a large bowl, cream sugar& shortening.
  • Add potatoes, salt and eggs.
  • In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture.
  • Beat in 2 cups flour & remaining water.
  • Add enough remaining flour to form a soft dough.
  • Shape into ball.
  • (Don't knead) Put in greased bowl and turn to grease top.
  • Cover and rise 1 hour.
  • Punch down.
  • Divide into 3 parts.
  • Shape each part into 15 balls and put into 3 pans.
  • Cover and let rise for 30 minutes.
  • Bake at 375° for 20-25 minutes.
  • Remove from pans and cool on wire racks.
  • (I use instant mashed potatoes, prepared).
  • May be frozen.
  • I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.

Nutrition Facts : Calories 107, Fat 3.5, SaturatedFat 0.9, Cholesterol 9.5, Sodium 147, Carbohydrate 16.6, Fiber 0.6, Sugar 3.1, Protein 2.2

EASY POTATO ROLLS



Easy Potato Rolls image

After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri

Provided by Taste of Home

Time 40m

Yield 45 rolls.

Number Of Ingredients 8

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

Steps:

  • In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

POTATO ROLLS



Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  • Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
  • Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

QUICK AND EASY POTATO ROLLS



Quick and Easy Potato Rolls image

These rolls are delicious! and easy! and use no yeast! Sugar makes these slightly sweet, or you can use 1 tsp. salt for a more savory version.

Provided by Sharon123

Categories     < 30 Mins

Time 25m

Yield 12 rolls

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons butter, plus extra for greasing
3 tablespoons sugar or 1 teaspoon salt, for a more savory version
1 1/3 cups freshly boiled and mashed potatoes
3 tablespoons milk

Steps:

  • Sift the flour and baking powder into a bowl.
  • Rub in the butter until the mixture resembles fine bread crumbs.
  • Stir in the sugar and mashed potato.
  • Add enough milk to bind to a soft but not sticky dough.
  • Turn out the dough onto a floured surface and knead lightly until blended.
  • Roll out until 1/2-inch thick and cut into rectangles.
  • Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
  • Leave to cool on a wire rack.
  • Serve on the day made.
  • Note: You can also make these rolls as triangles.
  • Instead of rectangles as here, cut 12 triangles from the dough.

QUICKER POTATO ROLLS



Quicker Potato Rolls image

In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 9

3-1/2 to 4 cups all-purpose flour, divided
1 tablespoon sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
1/4 cup butter, melted
1/4 cup mashed potato flakes
2 eggs

Steps:

  • In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

Nutrition Facts :

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Top Asked Questions

How do you make soft rolls with mashed potatoes?
Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back. Place rolls in prepared pan. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes). Bake at 400°F for 16 to 20 minutes or until golden brown. “The mashed potatoes make these rolls light as a feather.
How do you cook potato rolls for dinner?
These potato rolls are light, fluffy, and absolutely delicious. They make the perfect dinner buns and are great for sandwiches and dipping into soup, too. Put the quartered Russet potato into a pot and cover it with water. Bring the pot to a boil over high heat and continue to boil until the potato is soft, about 10 minutes.
Do you need butter to make potato rolls?
I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your fingers when you start to shape the rolls, as the dough can be a bit sticky. I did use butter in place of the shortening.
How to make potato rolls Tereza Fox?
Potato Rolls Tereza Fox ?? Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg.

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