Charlenes Potato Rolls Recipes

POTATO ROLLS

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.

POTATO ROLLS

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.

QUICKER POTATO ROLLS

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.

LEMON ROSEMARY POTATO ROLLS

Steps:

• In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.
• Sprinkle yeast over 1/4 cup warm water (105°F to 115°F) in small bowl; stir to dissolve yeast. Set aside for 5 minutes until foamy.
• Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.
• Turn dough out onto a floured surface; quickly pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. With floured hands, pull pieces into balls. Arrange side-by-side in 2 lightly greased 13x9-inch pans or disposable foil pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days. Or, cover with plastic wrap, then foil. Freeze up to 1 month.
• To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375°F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

EASY POTATO ROLLS

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.

POTATO ROLLS | POTATO BUNS RECIPE

Steps:

• Take warm water in a bowl, add sugar and yeast and set aside for 5 mins to activate.
• Now Take flour, salt in a large bowl and mix well.
• Add in yeast water and knead well.
• Add olive oil and knead well.
• Set aside for 1 to 2 hours.
• Now take small portion of dough. Roll it into a smooth ball.
• Place it in a baking tray and leave to rise for 30 mins.
• Preheat oven to 200 degree C for 10 mins.
• Now place the rolls into the oven and bake for 10 to 12 mins.
• Remove and cool for a bit.
• Serve warm.

ARLENE'S POTATO ROLLS

Steps:

• Dissolve 2 pkgs active dry yeast in warm water, add salt and 2T sugar.
• Heat until warm: mashed potatoes, butter, 1Cup sugar and milk.
• To the potato mixture, add yeast mixture, then mix in flour.
• Mix well and turn out on floured board and kneed for 10 minutes.
• Let rise for 1 hour in greased bowl (in a warm area). If you haven't killed the yeast it will double in size.
• Wait an hour and punch down and make round rolls (large is best).
• Let rise another hr (or more) and bake in oven for 20 minutes at 350 degrees.
• Sometimes longer....
• Then sit back and watch brains fall out.
• Delicioso!

CHARLENE'S POTATO ROLLS

Steps:

• 1. Begin by adding 1 pkg. active dry yeast to 1/2 cup lukewarm water along with 1 teaspoon sugar. Set aside to proof.
• 2. Combine 2/3 cup butter flavor Crisco shortening, 1 cup mashed potatoes, 1/2 cup sugar and 1 teaspoon salt and cream together using a paddle attachment in your stand mixer, or beat until smooth by hand in a large bowl.
• 3. Add two beaten eggs, 1 cup scalded and cooled milk and the proofed yeast; mix again.
• 4. Begin adding flour a cup at a time. Switch to your dough hook about two cups into the process. Continue adding flour until a smooth, elastic dough comes together. You will need somewhere between the 4 to 6 cups of flour depending on the flour you are using/the humidity of the day. I test the dough by feeling it. It should not be sticky but still leave a finger impression easily.
• 5. Allow to rise until double in size. Punch down and knead on a floured board for about 5 minutes. At this time you can either form the rolls or put the dough in a greased, covered bowl and put in the refrigerator until about an hour before you are ready to bake.
• 6. To form rolls: Roll dough to 1/2 inch thick rectangle. I use either a pizza cutter or sharp knife to cut the dough into squares about 3 x 3 inches. Take a square and put a small amount of softened butter on half of it. Fold in half and pinch edges together. Place on a greased baking sheet, seam side down and continue with rest of dough.
• 7. Allow rolls to rise until double in size. Preheat oven to 400 degrees and bake for about 12 to 15 minutes until golden brown.
• 8. Enjoy! PS - I use this same dough to make cinnamon rolls. I add a little ground cardamon to the dough to add to the flavor.

CHARLINE'S SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
• In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
• Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
• In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
• Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.

CHARLENE'S SWEET POTATO CASSEROLE

Steps:

• *Boil water. *Cook sweet potatoes in boiling water to cover 30 to 45 minutes or until tender. *While potatoes cool, grease pan with Pam and melt butter. *Pour 1/2 cup firmly packed brown sugar, 2 large eggs,1 teaspoon vanilla extract,1/3 cup half-and-half, 1/2 cup butter melted into big bowl that will fit sweet potatoes and those things. *In a medium-sized tupperware container, combine 1 cup brown sugar and flour; cut in 1/4 cup butter with a pastry blender until mixture is crumbly. Stir in pecans. Keep this to the side as a topping. *Once potatoes have cooled to touch, peel and rice potatoes. *Combine sweet potato with the bowl of half-and-half mixture and stir with spatula until smooth. *Spoon half of the sweet potato mixture into a greased 13 x 9 baking dish, then put a layer of mini marshmallows and sprinkle lightly with brown sugar. Then spoon the rest of the sweet potato mixture over the marshmallows. *You can store this in the fridge now until ready to bake. *When ready to bake, sprinkle nut mixture over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until lightly browned and bubbly around edges. Then put the mini marshmallows on and bake for another 5 minutes.