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Potato Pan Rolls

Potato Pan Rolls
My family loves these rolls, which is why they're requested often. They don't take long to make because quick-rise yeast is used.
16 ServingsPrep: 15 min. + rising Bake: 20 min.

Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 3 tablespoons butter
  • 1/2 cup mashed potatoes (without added milk and butter)
  • Additional all-purpose flour

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • small saucepan, heat water and butter to 120°-130°. Add to
  • dry ingredients; beat until smooth. Stir in mashed potatoes and
  • enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16
  • pieces. Shape each into a ball. Place in two greased 8-in. or 9-in.
  • round baking pans. Cover and let rise in a warm place until doubled,
  • about 30 minutes.
  • Sprinkle with additional flour. Bake at 400° for 18-22 minutes or
  • until golden brown. Remove from pans to wire racks. Yield: 16 rolls.
Nutrition Facts: 1 roll equals 163 calories,
© Taste of Home 2012

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Potato Pan Rolls (continued)

Nutrition Facts: 3 g fat (1 g saturated fat), 6 mg cholesterol, 239 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2012