CONTEST-WINNING POTATO PAN ROLLS
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
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.
HONEY-OAT PAN ROLLS
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.-Arlene Butler, Ogden, Utah
Provided by Taste of Home
Time 1h5m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough remaining all-purpose flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Nutrition Facts : Calories 103 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 126mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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
SWEET POTATO PAN ROLLS
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.-Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 50m
Yield 16 rolls.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sweet potato, butter, honey, oil, egg, salt, sugar, cinnamon, nutmeg and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. 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 dough down. Turn onto a lightly floured surface; divide into 16 pieces. Shape each piece into a ball. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, 30 minutes., Bake at 375° until golden brown, 20-25 minutes.
Nutrition Facts : Calories 154 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 175mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
POTATO PAN ROLLS
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
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.
POTATO PAN ROLLS (WITH HONEY)
This recipe is from the 2003 Taste of Home cookbook and was submitted by LeAnne Hofferichter. They won second place in the national recipe contest for yeast breads. I am an amateur yeast bread baker and if these turned out for me--rest assured it is virtually fool proof. I prepared these this morning for our Thanksgiving feast, had to cut short the second rising and they were still light, fluffy and wonderful! We loved the subtle sweetness that the honey adds to the batter. No refrigeration required either! Cooking time includes 1 1/2 hours rising time. (These were phenomenal with Honey Almond Butter #159994)
Provided by Tamaretta
Categories Yeast Breads
Time 2h20m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 mins or until tender.
- Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup of potatoes to cool to 110-115 degrees. (save remaining potatoes for another use).
- In a mixing bowl, dissolve yeast and sugar in cooled potato liquid; let stand for 5 minutes.
- Add 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 and shape each into a ball.
- Place 10 balls each in three greased 9" round baking pans.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 400 for 20-25 minutes.
Nutrition Facts : Calories 169.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 22.2, Sodium 183.5, Carbohydrate 26.6, Fiber 1.1, Sugar 5, Protein 3.5
POTATO ROLLS
These are an addictive, all-American comfort food that'd be just at home at Thanksgiving as they'd be at a 4th of July barbecue. Slightly sweet and perfectly doughy, these deserve their classic status.
Provided by Food Network Kitchen
Time 5h
Yield 32 rolls
Number Of Ingredients 8
Steps:
- Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
- Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
- Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
- Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
- Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
- (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
- Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
HONEY WHOLE WHEAT PAN ROLLS
With their pleasant wheat flavor and a honey of a glaze, these rolls impress my guests. Every time I take them to potluck dinners, I come home with an empty pan. -Nancye Thompson, Paducah, Kentucky
Provided by Taste of Home
Time 55m
Yield 5 dozen (1-1/4 cups honey butter).
Number Of Ingredients 15
Steps:
- In a large bowl, combine 2 cups bread flour, sugar, yeast and salt. In a small saucepan, heat the milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs. Stir in whole wheat flour and enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Cover and let rest 15 minutes., Divide dough into thirds. Roll each portion into a 20-in. rope. Cut each into 20 pieces; shape each into a ball. Grease three 9-in. round baking pans; arrange 20 balls in each pan. Cover and refrigerate overnight., Let rise in a warm place until doubled, about 1-1/4 hours. Bake at 350° until golden brown, 18-22 minutes. Meanwhile, in a small bowl, cream butter. Add honey; beat until light and fluffy. Remove rolls from pans to wire racks. Combine glaze ingredients; brush over warm rolls. Serve with honey butter.
Nutrition Facts : Calories 114 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO PAN ROLLS
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
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
GOLDEN HONEY PAN ROLLS
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! -Sara Wing, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In bread machine pan, place the first 8 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.), When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let rest for 10 minutes. Divide into 24 pieces; shape each into a ball. Place 12 balls each in 2 greased 8-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , For glaze, combine the sugar, butter, honey and egg white; drizzle over dough. Bake at 350° until golden brown, 20-25 minutes. Brush with additional honey if desired.
Nutrition Facts : Calories 139 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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- Dissolve yeast in warm water in bowl. Add 1 cup all purpose flour and all remaining ingredients except whole wheat flour. Beat at medium speed, scraping bowl often, until smooth. Stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn dough onto lightly floured surface; knead about 5 minutes or until smooth and elastic.
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- Heat oven to 375°F. Bake 25-30 minutes or until golden brown. Brush tops of rolls with butter, if desired.
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