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Tender Potato Rolls

Tender Potato Rolls
Filled with wonderful hearty flavor, these rolls are a delicious accompaniment to a meal. If you like, you can shape the dough into loaves like Lisa Owens of Brighton, Tennessee does for her family. "I once baked 52 loaves and sold slices of the bread at a local fund-raiser," she details.
36 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 medium potato, peeled and diced
  • 2 cups water
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup honey
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons salt
  • 1 egg, lightly beaten
  • 6 to 6-1/2 cups all-purpose flour

Directions

  • Place potatoes in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • Drain, reserving cooking liquid. Set cooking liquid aside to cool to
  • 110°-115°. Mash potato (don't add milk or butter); set
  • aside.
  • In a large bowl, dissolve yeast in warm cooking liquid. Add the
  • honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until
  • smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 7-8 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. Turn onto a lightly floured surface; divide into 36
  • pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x
  • 1-in. baking pan. Cover and let rise until doubled, about 30
© Taste of Home 2013

2 of 2

Tender Potato Rolls (continued)

Directions (continued)

  • minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Serve warm.
  • Yield: 3 dozen.
Nutrition Facts: 1 roll equals 94 calories, 1 g fat (trace saturated fat), 6 mg cholesterol, 101 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013