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Quicker Potato Rolls

Quicker Potato Rolls
In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.—Teri Albrecht, Gaithersburg, Maryland
12 ServingsPrep: 20 min. + rising Bake: 20 min.

Ingredients

  • 3-1/2 to 4 cups all-purpose flour, divided
  • 1 tablespoon sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 3/4 cup warm water (120° to 130°)
  • 1/2 cup warm milk (120° to 130°)
  • 1/4 cup butter, melted
  • 1/4 cup mashed potato flakes
  • 2 eggs

Directions

  • In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In
  • another bowl, combine water, milk and butter; stir in potato flakes.
  • Let stand for 1 minute. Add to dry ingredients. Add one egg; beat
  • until smooth. Add enough remaining flour to form a soft dough. Turn
  • onto a floured surface and knead until smooth and elastic, about 4-6
  • minutes. Cover and let stand for 10 minutes. Divide dough into 12
  • pieces; shape each into a ball. Place in a greased 13-in. x 9-in.
  • baking pan. Place a large shallow pan on the counter; fill half full
  • with boiling water. Place baking pan containing rolls over the
  • water-filled pan. Cover and let rise for 15 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.
© Taste of Home 2013

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Quicker Potato Rolls (continued)

Nutrition Facts: 1 serving (1 each) equals 196 calories, 5 g fat (3 g saturated fat), 47 mg cholesterol, 255 mg sodium, 31 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013