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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
  • Total Time
    Prep: 55 min. + rising Bake: 20 min.
  • Makes
    2-1/2 dozen

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 large eggs, room temperature
  • 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, 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 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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Reviews

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Average Rating:
  • misscoffeepot
    Jul 22, 2020

    Easy dough to work with. I split it and made 9 big rolls, and 12 cinnamon rolls. I had leftover mashed potatoes, so used that. Rapid rise yeast cut the first rise by 20 min. Glad to add this recipe to my box.

  • sue
    Feb 6, 2018

    These rolls are wonderful! excellent taste and light texture. absolutely delicious and so simple to make!

  • pamhan
    Jan 31, 2018

    You can use this dough for rolls, cinnamon rolls, pizza dough. Amazing.

  • 2124arizona
    May 8, 2017

    We love these lite rolls! I could eat the whole bunch!

  • jeanemed
    Dec 18, 2014

    Very good

  • jforth
    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.

  • sfarrar
    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!)

  • sweetnyss
    Oct 13, 2009

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

  • Chavel
    Dec 29, 2008

    These rolls are wonderful. Very light and delectable. I baked them for our Christmas dinner and received raves on them.