Potato Rolls

I love potato rolls! Up until I found this recipe I bought them from a bakery. But now I make my own that are, if anything, better than the bakeries. They’re crusty on the outside and light as a feather on the inside.

Potato Rolls

They are also very easy to make because the dough requires no hand kneading. Not only are they easy to make you can make them up in advance. Baking them right before you need them. Perfect for dinner parties.

I’ll buy potato rolls no more!!!

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Potato Rolls
Ingredients
  • 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
  • 1/2 cup butter melted
  • 1/4 cup sugar
  • 1 teaspoon salt
Instructions
  1. In large bowl combine 2 cups of the flour and the yeast.
  2. In small mixing bowl combine the warm water, potatoes, butter, sugar and salt.
  3. Add to the dry ingredients in the mixing bowl. Beat with electric mixer for 30 seconds on low, scraping side of bowl. Beat on high speed for 3 minutes.
  4. Stir in the 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).
  5. Cover and refrigerate for 2 to 24 hours.
  6. Punch the dough down. Turn out on lightly floured surface. Cover and let rest for 10 minutes.
  7. Grease a 13x9-inch baking pan. Shape the 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.
  8. Make balls by holding the dough in both hands and gently smoothing by pushing the edges towards the back. Place the rolls in prepared pan.
  9. Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
  10. Bake at 400°F for 16 to 20 minutes or until golden brown.

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Recipe based on one by Sharlene~W
Photo by Sharon Anne

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