Tender Potato Rolls Recipes

LIGHT AND TENDER POTATO DINNER ROLLS

Steps:

• Using a stand mixer fitted with the dough hook, combine 2 cups of flour and yeast. Stir. Add in milk, sugar, butter and salt. Mix on low speed until it begins to come together. Add beaten egg and mashed potato. Mix on low until combined. Add in additional 2 cups of flour. Mix slowly at first then increase to medium speed. Begin to knead. If after a few minutes dough is still sticky add additional flour 1 tablespoon at a time. Total kneading should be about 6-7 minutes. The dough should be smooth and elastic, clearing sides of the bowl but sticking to the bottom.
• Shape dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
• Press dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
• Divide each half into 12 equal sized pieces for a total of 24 dough balls. Roll each into a tight ball. Stretch dough and tuck underneath. Place dough balls into a greased 9 x 13" pan. Let rise for 30-40 minutes. Meanwhile, preheat oven to 350 degrees.
• Bake rolls for 20-22 minutes or until golden brown. Remove from pan and let cool on wire rack.

GRANDMA'S EASY POTATO ROLLS

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.

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.

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.