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Easy Potato Rolls Recipe

Easy Potato Rolls Recipe photo by Taste of Home

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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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Easy Potato Rolls Recipe

Prep: 15 min. + rising Bake: 20 min.

Yield: 45 Servings

15 20 35

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, yeast mixture, 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.

Nutritional 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.

Originally published as Easy Potato Rolls in Taste of Home February/March 1994, p29

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Reviews for Easy Potato Rolls

Easy Potato Rolls

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Reviewed on Jan. 26, 2013 by kimatkin

I did something wrong with my yeast. It never doubled but I decided to make it anyway. best rolls me and my husband have ever had!

Reviewed on Nov. 21, 2012 by ncripe@ffni.com

I tried this recipe today and it turned out great! Very easy to make and quite tasty, will definitely make this again!

Reviewed on Nov. 15, 2012 by josephina_il

This was very easy recipe to follow. As always read the recipe thoroughly first, then start following it.

My kitchen must have been a little cool, because it wasn't rising in a timely manner, so I put a heating pad under the pans with a heavy towel in between the heating pad and the pans with another towel over the pans. The rolls turned out wonderful. This recipe is definitely a keeper. Thank you Jeanette for passing it on.

Reviewed on Feb. 15, 2011 by luvya848

very good I used homemade mashed potatoes w/ roasted garlic yummy

Reviewed on Dec. 27, 2010 by Sweet01

Great way to use leftover mashed potatoes!

Reviewed on Feb. 16, 2010 by A.A.C

I had a little bit of trouble at the end when I realized I hadn't added the yeast because the recipe didn't tell me too. I added the yeast after adding all the "remaining water" and 2 cups of flour. It looked like thin cream soup!

I added the 4 more cups of flour but it still wasn't thick enough to really form into a ball so I ended up adding a 1/2 cup flour at a time until it did form a ball. At the point when it was time to form balls my dough was very tacky so I dusted the balls in flour as I was rolling them. I added a few things at this point some I left pain, some I added minced garlic and herbs and the rest I sprinkled sesame seeds on.

I mixed in 1 cup of shredded cheddar cheese in with the mashed potatoes.

The end result was good.

Reviewed on Jan. 18, 2010 by ErinJohnson

The directions are awful, but I muddled through, added the water with the two cups of flour and the rolls turned out great. I didn't need all of the water anyways...