Potato Rolls recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 166.4 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.

  2. 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.

  3. 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.

  4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

  5. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

  6. 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.

  7. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Recipe Yield

2 dozen rolls

Recipe Note

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.

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