Easy Potato Rolls Recipe

Easy Potato Rolls Recipe
Photo by: Taste of Home
Rating

100% would make again

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

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  • 45 Servings
  • Prep: 15 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/3 cups warm water (110° to 115°), divided
  • 2/3 cup sugar
  • 2/3 cup shortening
  • 2 eggs
  • 1 cup mashed potatoes
  • 2-1/2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour

Directions

  • In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
  • Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.

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

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Reviews for Easy Potato Rolls (7)

Easy Potato Rolls Recipe

Easy Potato Rolls

Tell us what you think of this recipe.
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Reviewed on Nov. 30, 2008 by KY_Cook

This recipe is TERRIFIC! Definitely a keeper...  Yes

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...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

Reviewed on Aug. 24, 2008 by judini

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.

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