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Potato Rolls Recipe

These sweet, moist dinner rolls with their beautiful golden color are so special that I like to serve them when company comes.—Teri Albrecht, Gaithersburg, Maryland

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12 Servings
Prep: 30 min. + rising Bake: 20 min.

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup milk
1/3 cup mashed potatoes (without added milk and butter), room temperature
1/4 cup butter, melted
2 eggs
1 tablespoon sugar
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour

Directions

In a bowl, dissolve yeast in water. Add milk, potatoes, butter, one egg, sugar, salt and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and 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. Divide into 12 pieces; shape each into a smooth ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 1 dozen.

Quicker: Quicker Potato Rolls

Nutrition Facts: 1 serving (1 each) equals 195 calories, 5 g fat (3 g saturated fat), 47 mg cholesterol, 253 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Potato Rolls published in Quick Cooking May/June 1998, p53

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Ingredients