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Potato Pan Rolls Recipe

Potato Pan Rolls Recipe photo by Taste of Home

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Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas

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Potato Pan Rolls Recipe

Prep: 55 min. + rising Bake: 20 min.

Yield: 30 Servings

55 20 75

Ingredients

2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 teaspoon sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup canola oil
2 eggs
2 teaspoons salt
6 to 7 cups all-purpose flour

Directions

In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. 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 and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Potato Pan Rolls in Taste of Home December/January 2002, p25

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Potato Pan Rolls

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Reviewed on Apr. 14, 2012 by jforth

I have made these several times over the years and they are to die for! They are a bit of work, though, so I only make them for special occasions.

Reviewed on Oct. 31, 2009 by sfarrar

Highly recommended. Have made these twice now. Everyone loved them - excellent taste and light texture. (Just make sure to make them in a light silver cake pan, not a dark pan or you'll end up slicing off the dark bottoms!)

Reviewed on Oct. 13, 2009 by sweetnyss

This recipe is a keeper. A holiday favorite around our house.

Reviewed on Dec. 29, 2008 by Chavel

These rolls are wonderful. Very light and delectable. I baked them for our Christmas dinner and received raves on them.