Contest-Winning Potato Pan Rolls Recipe
Contest-Winning Potato Pan Rolls Recipe photo by Taste of Home

Contest-Winning Potato Pan Rolls Recipe

Publisher Photo
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
TOTAL TIME: Prep: 55 min. + rising Bake: 20 min.
MAKES:30 servings
TOTAL TIME: Prep: 55 min. + rising Bake: 20 min.
MAKES: 30 servings

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

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.

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.
Originally published as Potato Pan Rolls in Taste of Home December/January 2002, p25

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.

Reviews for Contest-Winning Potato Pan Rolls

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 14, 2012

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.

MY REVIEW
Reviewed Oct. 31, 2009

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!)

MY REVIEW
Reviewed Oct. 13, 2009

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

MY REVIEW
Reviewed Dec. 29, 2008

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

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