POTATO ROLLS
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
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
QUICKER POTATO ROLLS
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
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 :
EASY POTATO ROLLS
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
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
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
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.
GRANDMA'S EASY POTATO ROLLS
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
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.
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EASY POTATO ROLLS RECIPE | LIL' LUNA
From lilluna.com
4.9/5 (17)Estimated Reading Time 6 minsServings 24
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water. In a small microwave safe bowl or measuring cup, add the milk, mashed potatoes, and 4 tablespoons butter. Heat on high for one minute, stir, then heat for an additional 30-60 seconds, until the butter is melted and the milk is warm but not hot.
- Add the milk mixture, sugar, salt, and egg to the yeast mixture. Add two cups of flour, and mix to combine. Mix in additional flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl. Knead until smooth and elastic, about 6-8 minutes. Shape the dough into a ball, place in a greased bowl, cover, and let rise for about one hour, until doubled.
- After one hour, gently punch the dough down. Preheat the oven to 400. Divide the dough into 24 pieces and shape each piece into a ball. Place the balls of dough on a greased or parchment lined baking sheet. Cover and let rise for 30-60 minutes, until the dough springs back when touched lightly.
- Bake 10-12 minutes, until golden brown. Brush with the remaining 2 tablespoons of butter. Serve warm.
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