Easy Potato Rolls Recipe
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/3 cups warm water (110° to 115°), divided
- 1 cup warm mashed potatoes (without added milk and butter)
- 2/3 cup sugar
- 2/3 cup shortening
- 2 large eggs
- 2-1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
- 1. In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- 2. Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
- 3. Punch down dough; divide into thirds. Divide and shape one portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°.
- 4. Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm. Yield: 45 rolls.
1 roll: 106 calories, 3g fat (1g saturated fat), 10mg cholesterol, 146mg sodium, 17g carbohydrate (3g sugars, 0 fiber), 2g protein.
Reviews for Easy Potato Rolls
"I saw this recipe yesterday and immediately printed it. I then made the rolls since I had some potatoes that needed to be used. They are some of the best rolls I've ever tasted! I made one third as dinner rolls and used the rest for cinnamon rolls. Delicious!!!"
"These rolls have become a must-have for our family Thanksgiving meal. I tried these rolls when they first were in the Taste of Home magazine and I have been baking them ever since. They are absolutely delicious!"
"Easy and everyone loved them"
"I did something wrong with my yeast. It never doubled but I decided to make it anyway. best rolls me and my husband have ever had!"
"I tried this recipe today and it turned out great! Very easy to make and quite tasty, will definitely make this again!"
"This was very easy recipe to follow. As always read the recipe thoroughly first, then start following it.My kitchen must have been a little cool, because it wasn't rising in a timely manner, so I put a heating pad under the pans with a heavy towel in between the heating pad and the pans with another towel over the pans. The rolls turned out wonderful. This recipe is definitely a keeper. Thank you Jeanette for passing it on."
"very good I used homemade mashed potatoes w/ roasted garlic yummy"
"Great way to use leftover mashed potatoes!"
"I had a little bit of trouble at the end when I realized I hadn't added the yeast because the recipe didn't tell me too. I added the yeast after adding all the "remaining water" and 2 cups of flour. It looked like thin cream soup!I added the 4 more cups of flour but it still wasn't thick enough to really form into a ball so I ended up adding a 1/2 cup flour at a time until it did form a ball. At the point when it was time to form balls my dough was very tacky so I dusted the balls in flour as I was rolling them. I added a few things at this point some I left pain, some I added minced garlic and herbs and the rest I sprinkled sesame seeds on.I mixed in 1 cup of shredded cheddar cheese in with the mashed potatoes.The end result was good."
"The directions are awful, but I muddled through, added the water with the two cups of flour and the rolls turned out great. I didn't need all of the water anyways..."
"The recipe never indicates to add the yeast. I added when adding sugar and other ingredients, it failed."
"This recipe is TERRIFIC! Definitely a keeper... "
"yummiest, easyiest potato rolls!!! thanks for sharing this recipe :)"
"Thanks Viola B. That makes perfect sense. Thanks for the heads up."
" Well, I was just doing some logical extrapolation...er...figuringI can buy refrigerated pizza dough, to make pizzas, so, I would think that placing some dough in a greased plastic bag, or even easier, roll some dough in a little oil, mking sure it's well coated, and place in a bag in the fridge, with lots of room for expansion, and all you'd have to do is take it out, return it to room temp, shape into rolls, let rise, and bake. The same could be done freezing the dough, as I see the grocers also carry frozen bread dough. I don't think I'd want to keep any dough in the fridge longer than a day or two. ViolaB
"She makes the dough ahead of time--at what point does she put it into the refrigerator?"
"Yeast needs warth to disolve, so just make sure that the potatoes are at room temperture."
"does the mashed potatoesi in the yeast rolls has to be at a certain temerature."