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

POTATO ROLLS



Potato Rolls image

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

1 medium baking potato (about 6 ounces)
1/2 cup hot water (115 degrees F)
2 large eggs, at room temperature
2/3 cup sugar (4 1/4 ounces)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 teaspoon fine salt
4 1/4 to 1/2 cups all-purpose flour (13 1/8 ounces)
1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing

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.

SCALLOPED POTATO ROLL RECIPE BY TASTY



Scalloped Potato Roll Recipe by Tasty image

Here's what you need: potatoes, grated parmesan cheese, salt, olive oil, sweet onion, ground beef, diced tomato, fresh parsley, paprika, pepper, spinach, garlic, ricotta cheese, shredded mozzarella cheese

Provided by Julie Klink

Categories     Lunch

Yield 8 servings

Number Of Ingredients 14

6 potatoes, peeled
2 cups grated parmesan cheese, divided
3 teaspoons salt, divided
4 tablespoons olive oil, divided
1 sweet onion, diced
1 lb ground beef
14 ½ oz diced tomato, 1 can, drained
4 tablespoons fresh parsley, chopped, divided
1 teaspoon paprika
½ teaspoon pepper
6 cups spinach
2 cloves garlic, minced
1 cup ricotta cheese
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
  • On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
  • Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
  • Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
  • Add the beef break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the beef is browned and cooked through. Remove from heat.
  • In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
  • In a bowl combine the spinach mixture and the ricotta. Set aside.
  • Evenly spread the spinach mixture over the cooked potato sheet.
  • Evenly spread the beef mixture over the spinach. Sprinkle mozzarella over the beef.
  • Take one end of the potato sheet holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends.
  • Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
  • Sprinkle with parsley for garnish. Slice and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 519 calories, Carbohydrate 28 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, Sugar 4 grams

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.

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

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.

COLLEEN'S POTATO CRESCENT ROLLS



Colleen's Potato Crescent Rolls image

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Provided by Colleen Wollenberg

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 9h40m

Yield 32

Number Of Ingredients 9

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g

POTATO ROLLS



Potato Rolls image

These extremely soft and fluffy potato rolls make excellent slider buns or a perfect accompaniment to just about any meal. Creamy and starchy Yukon Gold potatoes work well here, as do russets. Boil them until tender, then make sure to save the water you boiled them in, because you'll use that in the dough, too. Eat the rolls warm, slathered with butter, or turn them into a delicious sandwich. Either way, they stay soft and delicious for a couple of days at room temperature.

Provided by Yossy Arefi

Categories     snack, breads, side dish

Time 30m

Yield 9 rolls

Number Of Ingredients 8

1 medium Yukon Gold or russet potato (about 6 ounces), peeled and cut into 1-inch pieces
1 teaspoon active dry yeast
4 teaspoons granulated sugar
1/4 cup/57 grams unsalted butter (1/2 stick), melted and cooled, plus more for greasing
1 large egg, at room temperature
3/4 teaspoon kosher salt
2 1/2 cups/320 grams all-purpose flour, plus more for dusting
Olive oil, for greasing the bowl

Steps:

  • Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure 2/3 cup/130 grams of mashed potato and set aside until cooled. Measure 1/2 cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
  • Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
  • Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
  • Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
  • Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
  • Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
  • Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.

POTATO ROLLS



Potato Rolls image

A traditional fallback in times of grain shortage, potato doughs yield rolls that have a wonderfully crisp crust and a complex, deep flavor. Yeast cells are very fond of potato starch, and produce moist, airy rolls.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 30 to 35 rolls

Number Of Ingredients 7

2 small russet potatoes, peeled and cut into 2-inch pieces
2 packages active dry yeast
2 tablespoons sugar, plus a pinch
1 cup buttermilk, room temperature
6 tablespoons butter, melted and cooled, plus more for bowl and plastic wrap
4 teaspoons coarse salt
5 1/2 cups to 6 1/2 cups bread flour, plus more for dusting

Steps:

  • Place potatoes in a medium saucepan; cover with cold water. Bring water to a boil; reduce to a simmer. Cook potatoes until knife-tender, about 15 minutes. Drain, reserving 1/2 cup of the liquid. Mash potatoes; set aside.
  • Cool reserved liquid to 105 degrees. In the detached bowl of an electric mixer, whisk liquid, yeast, and pinch of sugar. Set aside until mixture is foamy, about 10 minutes.
  • Attach bowl to electric mixer fitted with the dough-hook attachment. With the mixer on low, add remaining sugar, reserved potatoes, buttermilk, 4 tablespoons melted butter, and salt. Gradually add enough flour to make a slightly sticky dough. Knead dough until smooth, about 2 minutes. Brush a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside to rise until doubled, 1 to 1 1/2 hours.
  • Heat oven to 375 degrees. Line 3 large baking sheets with parchment. Turn dough out onto a floured work surface. Using a floured rolling pin, roll dough out 3/4 inch thick. Cut dough into 2-inch-wide strips. Cut strips into triangles or squares; place at least 1 1/4 inches apart on baking sheets. Brush tops with remaining melted butter; cover with buttered plastic wrap. Let rise until dough does not spring back when pressed with a finger, 15 minutes. Bake until golden, 18 to 20 minutes; serve.

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.

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POTATO ROLLS RECIPE (SOFT & FLUFFY) - CRAYONS & CRAVINGS
2021-10-11 Preheat the oven to 350° F. *Be sure to remove the rolls first if you are letting them rise in the oven! Bake for 20-22 minutes, or until golden brown. Brush with melted butter before serving. Notes Store in an airtight bag for up to 3 days at room temperature. For longer storage, you can freeze the rolls for up to 3 months.
From crayonsandcravings.com
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WORLD'S BEST POTATO ROLLS - YOUR CUP OF CAKE
2017-11-12 World’s Best Potato Rolls Servings 36 rolls Ingredients 3 cups milk I use whole milk 3/4 cup sugar 3/4 cup unsalted butter 1 cup potato flakes 1 Tablespoon salt 4 large eggs room temperature 1 Tablespoon instant yeast 7-8 Cups all-purpose flour 1/2 cup unsalted butter very soft Instructions In a small sauce pan add milk over medium heat.
From yourcupofcake.com
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AMISH DINNER ROLLS | KING ARTHUR BAKING
16 to 24 rolls Save Recipe Print Ingredients 2 large eggs 1/3 cup (67g) granulated sugar 2 teaspoons (12g) salt 6 tablespoons (85g) butter, softened 1 cup (213g) mashed potatoes, unseasoned, lightly packed* 2 1/2 teaspoons instant yeast or active dry yeast 3/4 cup (170g) water, lukewarm (water in which the potatoes were boiled, if possible)
From kingarthurbaking.com
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SWEET POTATO CINNAMON ROLLS WITH COCONUT — VEE THE BAKER BY …
2021-01-28 Sweet Potato Cinnamon Rolls with Coconut. INGREDIENTS. For the Sweet Potato Rolls: ½ c. whole milk. 4 Tbsp. salted butter. 1 large egg. 2 ¼ tsp. (1 standard package) active dry yeast. 1 c. warm sweet potato, mashed. ¼ c. packed light brown sugar. ¼ tsp. ground cinnamon. ¼ tsp. salt. 3 ⅔ c. all-purpose flour. For the Coconut Filling: ½ c ...
From veethebaker.com
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SIMPLY PERFECT POTATO DINNER ROLLS - SEASONS AND SUPPERS
2018-09-27 Place in a bowl and mash with a fork. Measure out 1/2 cup of mashed potatoes and add to the bowl with the potato cooking water. Add the butter (or oil) and honey (or sugar). Using the paddle attachment, mix on low speed until mixture has cooled to lukewarm (about 120F for instant yeast or 110F for dry active yeast).
From seasonsandsuppers.ca
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AMISH POTATO DINNER ROLLS RECIPE - SWEET AND SAVORY MEALS
2022-02-01 In a medium bowl, combine the water, yeast, and 1/2 teaspoon of granulated sugar. Stir and set aside to proof. Microwave the butter until almost melted. In the bowl of a stand mixer fitted with the hook attachment, add the remaining 1/3 cup of granulated sugar, flour, creamy mashed potatoes, salt, eggs, and butter.
From sweetandsavorymeals.com
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IRISH CHEDDAR POTATO ROLLS RECIPE | KITCHN
2022-03-15 Instructions. Cut 1 medium russet potato in half crosswise. Place in a medium saucepan and add enough water to cover the potato by about 1 inch. Season the water heavily with salt. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook until the potato is fork tender, 18 to 20 minutes.
From thekitchn.com
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POTATO BREAD ROLLS (PLUS VIDEO) - IMMACULATE BITES
2021-10-15 How to Make Potato Bread Rolls Prepare the potatoes Peel and cut the potatoes into chunks, then put the potatoes into a medium saucepan. The water should cover the potatoes at least an inch. Cook until tender and soft, about 10 minutes. Drain potatoes and reserve about ⅔ cup water. Mash potatoes and set them aside to cool. (Photos 1-7)
From africanbites.com
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RECIPES ARCHIVE - MARTIN'S FAMOUS POTATO ROLLS AND BREAD
1 Hr, 20 Mins. Mixes & Toppings, Soups/Stews. Pumpkin Soup with Bacon and Potato Bread Croutons. 40 Mins. Casseroles, Other. Sweet Potato and Cheddar Bread Pudding. 1 Hr. French Toast. French Toast Roll-Ups.
From potatorolls.com
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POTATO ROLLS RECIPE {+VOIDEO} | LIFE MADE SIMPLE
2021-03-02 SHAPE. Then turn the dough onto a lightly floured surface. Divide into 15 balls, shape and place into a buttered 9×13 metal pan. Dust the tops with extra flour to prevent the plastic wrap from sticking as the rolls rise (this is a tacky dough, so it’s a necessary step ). RISE AGAIN. Cover again and return to the oven to double in size again.
From lifemadesimplebakes.com
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POTATO ROLLS RECIPE - PAIGE GRANDJEAN | FOOD & WINE
Combine 1 cup warm water and 1/4 cup melted butter in bowl of a stand mixer fitted with the dough hook attachment. With mixer running on low speed, gradually add flour mixture to …
From foodandwine.com
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POTATO DINNER ROLLS - CHEF LINDSEY FARR
In the bowl of a stand mixer fitted with the dough hook combine the eggs, potatoes, and milk-yeast mixture. Mix on low speed until combined. Add the flour, sugar and salt to the mixing bowl and continue to mix on low speed for 15 minutes. Add your cubed butter all at once and mix on medium-high speed for 10 minutes.
From cheflindseyfarr.com
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BEST POTATO ROLLS RECIPE - HOW TO MAKE POTATO ROLLS - DELISH
2020-05-29 Grease a 9”-x-13” baking pan with cooking spray and place balls in pan, leaving an inch between each one. Cover and let rise another 45 …
From delish.com
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POTATO ROLLS RECIPE | SOUTHERN LIVING
Step 5. Gently shape each half into 12 (2 1/2-inch) balls, and place in 2 greased 10-inch round cake pans. Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place (80° to 85°), 1 hour or until doubled in bulk. Step 6. Preheat oven to 375°. Bake 25 to 30 minutes or until rolls are deep golden brown.
From southernliving.com
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BREAD MACHINE POTATO ROLL RECIPE - THERESCIPES.INFO
Potato Buns (Bread Machine) Recipe - Food.com great www.food.com. This is a simple potato bread recipe, mixed in a bread machine, that makes one dozen hot dog or hamburger buns, or could be used for rolls.The crust bakes …
From therecipes.info
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HOMEMADE POTATO ROLLS, SO SOFT AND BUTTERY - OF BATTER AND DOUGH
2017-05-04 Lay 6 balls of dough on each baking sheet, spacing them evenly apart. Flatten each into a disk of dough that's roughly 3 inches in diameter. Brush the rolls with 4 tablespoon melted butter and sprinkle each with a bit of salt. Cover dough with plastic wrap and let rise until doubled in bulk, about 20 minutes.
From ofbatteranddough.com
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EASY POTATO ROLLS RECIPE | LIL' LUNA
2020-10-14 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.
From lilluna.com
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RECIPE(TRIED): SWEET POTATO ROLLS - RECIPELINK.COM
Sweet Potato Rolls Ingredients: 1 (.25 ounce) package active dry yeast 4 tablespoons white sugar 1/2 cup mashed cooked sweet potato 1/2 cup water the sweet potato was cooked in 3 tablespoons butter or margarine, softened 1 teaspoon salt 2 eggs 3 cups all-purpose flour (may need up to 1/2 cup more) Directions:
From recipelink.com
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FLUFFY AND FLAVOURFUL POTATO ROLLS RECIPE | CHATELAINE
Mash with a fork until smooth. Measure out ½ cup mashed potatoes. Pour hot milk, reserved potato water and 4 tbsp butter into bowl of a stand mixer …
From chatelaine.com
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Top Asked Questions

How to cook potato dinner rolls in the oven?
Preheat the oven to 350° Fahrenheit. (Be sure to remove the rolls first if you are letting them rise in the oven!) Bake for 20-22 minutes, or until golden brown. Brush with melted butter before serving. COUNTERTOP: Allow the potato dinner rolls to cool completely and store them in a resealable plastic baggie.
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.
What are potatoes in potatoes and potato rolls?
Potato rolls are a simple yeasted dinner roll but they also have instant mashed potatoes inside. If you’ve ever had potato bread from the grocery store, you know why these rolls are so good. There’s something about the potato inside that adds a fluffy texture to any bread or roll. It makes them softer, I think, and adds the teeniest bit of flavor.
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.

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