- 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 vegetable oil
- 2 eggs
- 2 teaspoons salt
- 6 to 7 cups all-purpose flour
- In a 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 mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add 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 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.
Reviews forContest-Winning Potato Pan Rolls
"These rolls are wonderful! excellent taste and light texture. absolutely delicious and so simple to make!"
"You can use this dough for rolls, cinnamon rolls, pizza dough. Amazing."
"We love these lite rolls! I could eat the whole bunch!"
"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."
"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!)"
"This recipe is a keeper. A holiday favorite around our house."