Easy Potato Rolls
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Ingredients
- 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, room temperature
- 2-1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour
Reviews
I’d like to make these ahead of time. At what point can the dough be refrigerated, or frozen?
Make these often, also use the dough to male cinnamon rolls, absolutely wonderful.
I make bread all the time, and have taught myself shortcuts to make it less time consuming. The optimal way for yeast is to let it rise in warm water, but u can skip step and just add it to ur dry ingredients. It will rise, unlike what nemeneme said! It just takes alittle longer! But it will work. As far as the new baker that added that less of flour, u need to practice again and again. U didn’t do the recipe correctly Baking is an art! Once u get the hang of it, it is easy to make!
These are delicious! The addition of mashed potatoes makes them outstanding in our house. These will make the regular bread rotation, for sure!
I've been making these rolls for years and they always turn out well. I even put in cold mashed potatoes and they turn out well. One of my grandsons will always be here if he knows I'm making these. They freeze well also - just wrap them in foil and warm in the oven.
My grandma always made potato rolls and we'd wake up to the wonderful smell of baking rolls every holiday morning. I am definitely making these (my first ever attempt of working with yeast), so fingers crossed!
This is the most wonderful roll recipe. For those who say she didn't say to add the yeast, did you read the directions? Step 1 clearly states what to do with the yeast. Great recipe. Follow it to the letter and you will not be disappointed!
Although this was my first attempt at a dinner roll, I thought it was a lot of work and I didn't really care for them. They tasted very flour-y and I didn't put but 3 - 3.5 cups of flour and got a soft ball of dough as the recipe stated. After tasting them, I brushed the tops with melted butter and sprinkled with parmesan. They were better but still not great.
I made this dough into cinnamon/brown sugar rolls for Thanksgiving and it was absolutely wonderful! My favorite go-to dough recipe for rolls, coffee cakes and bread from now on. Simple to make and absolutely the richest yeast dough. Great for lots of different uses. Thanks!
Delicious rolls and so easy to make. For those of you who had trouble with yours not turning out right or had trouble following the directions. Go back and slowly read the directions again! She has them clearing written out. Dry yeast has to be dissolved in water so it can grow and do it's job before adding it to your other bread ingredients or it won't rise properly. She clearing states to dissolved it in 2/3 cup of warm (not hot) water and add it later to your warm (not cold or hot mashed potatoes), shortening, eggs and salt, then mix well before adding your flour. When making any kind of bread involving yeast its a very good idea to purchase a good quality baking thermometer because it's critical not to have your water to cool or to hot if you want your bread to turn out right. If your liquid is to cold your yeast won't grow and if it's to hot it will kill your yeast both of which will result in failure. Ideally your liquid should be no cooler then 90 degrees and no hotter then 120 degrees if you want a nice loaf of any kind of yeast bread. I usually make sure my liquid is somewhere between 110 to 120 degrees. You also want a nice warm place to let it rise with no cool drafts. I usually turn my oven on it's lowest setting while starting my bread and place a small bowl of water in the bottom of my oven so my crust doesn't dry out while rising. Once the oven reaches it's lowest temp I then turn my oven off and let it sit to cool a bit. My lowest oven setting is 150 degrees. Once I get my bread together and in a greased bowl my oven has cooled down to just the right temp for my bread to rise and I don't have to worry about any drafts while it rises. I do the same thing after I've shaped my loaves and after they have risen I carefully and gently take them out of the oven to heat it to it's baking temperature then return my loaves to bake. I also brush either butter or an egg wash on top of my loaves before they do their final rise. For those of you who are new to baking bread if you use an egg wash on your bread your crust will be chewy and if you use butter it will be soft. Some like it one way and some the other and a few of us like it both ways depending on what kind of bread your making. Hope this helps some of you new to baking bread. It takes more work to make fresh homemade bread but is so rewarding and you know exactly what your feeding your family without all those preservatives they add to store bought bread these days that every one knows are unhealthy and dangerous to be eating. One more thing, you can shape your remaining dough into balls, freeze them on a cookie sheet or jelly roll pan then put them in freezer Ziploc bags and take them out place them in a greased biscuit pan to thaw on your counter (fast), slightly warm oven (faster) or in your fridge (over night) and rise and bake as usual. They will taste just like you just made them fresh.