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

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5 5 10
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 each: 165 calories, 5g fat (2g saturated fat), 22mg cholesterol, 193mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 3g 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. Meanwhile, preheat oven to 400°. Bake 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


Reviews for Contest-Winning Potato Pan Rolls

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jeanemed
Reviewed Dec. 18, 2014

"Very good"

MY REVIEW
jforth
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
sfarrar
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
sweetnyss
Reviewed Oct. 13, 2009

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

MY REVIEW
Chavel
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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