100% would make again
Read reviews (7)
Rate recipe
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 make for "hay hands" on our cattle ranch. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
This recipe is:
Contest Winning
Please log in to rate this recipe
Nutrition Facts: 1 serving (1 each) equals 106 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 146 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.
Easy Potato Rolls published in Taste of Home February/March 1994, p29
Jose uses Spanish sausage to create a modern potato dish.
Looking for a Thanksgiving menu? Create your own menu with these Thanksgiving recipes, plus decorating and entertaining ideas for your Thanksgiving dinner.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Nov. 30, 2008 by KY_Cook
This recipe is TERRIFIC! Definitely a keeper...
Reviewed on Nov. 27, 2008 by mcarper3@lycos.com
yummiest, easyiest potato rolls!!! thanks for sharing this recipe :)
Reviewed on Aug. 24, 2008 by judini
Thanks Viola B. That makes perfect sense. Thanks for the heads up.
Reviewed on Aug. 24, 2008 by ViolaB
Well, I was just doing some logical extrapolation...er...figuringI can buy refrigerated pizza dough, to make pizzas, so, I would think that placing some dough in a greased plastic bag, or even easier, roll some dough in a little oil, mking sure it's well coated, and place in a bag in the fridge, with lots of room for expansion, and all you'd have to do is take it out, return it to room temp, shape into rolls, let rise, and bake. The same could be done freezing the dough, as I see the grocers also carry frozen bread dough. I don't think I'd want to keep any dough in the fridge longer than a day or two. ViolaB
Well, I was just doing some logical extrapolation...er...figuring
I can buy refrigerated pizza dough, to make pizzas, so, I would think that placing some dough in a greased plastic bag, or even easier, roll some dough in a little oil, mking sure it's well coated, and place in a bag in the fridge, with lots of room for expansion, and all you'd have to do is take it out, return it to room temp, shape into rolls, let rise, and bake. The same could be done freezing the dough, as I see the grocers also carry frozen bread dough. I don't think I'd want to keep any dough in the fridge longer than a day or two.
ViolaB
She makes the dough ahead of time--at what point does she put it into the refrigerator?
Reviewed on Apr. 11, 2008 by skluth
Yeast needs warth to disolve, so just make sure that the potatoes are at room temperture.
Reviewed on Mar. 26, 2008 by birdie003
does the mashed potatoesi in the yeast rolls has to be at a certain temerature.
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2009