Beautiful color and a 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-Tieken, Floresville, Texas
Contest-Winning Potato Pan Rolls
Contest-Winning Potato Pan Rolls
Prep Time
55 min
Cook Time
20 min
Yield
2-1/2 dozen
Ingredients
- 2 medium potatoes, peeled and quartered
- 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 large eggs, room temperature
- 2 teaspoons salt
- 6 to 7 cups all-purpose flour
Directions
- In a large saucepan, bring potatoes and 1-1/2 cups 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, 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 down dough and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls in each of 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 roll: 165 calories, 5g fat (2g saturated fat), 22mg cholesterol, 193mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 3g protein.
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