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Contest-Winning Potato Pan Rolls

 Contest-Winning Potato Pan Rolls
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
30 ServingsPrep: 55 min. + rising Bake: 20 min.

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

Directions

  • 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).
  • 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.
  • Turn onto a floured surface; knead until smooth and elastic, about

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Contest-Winning Potato Pan Rolls (continued)

Directions (continued)

  • 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 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.
  • Bake at 400° for 20-25 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 2-1/2 dozen.
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.