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Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
  • Total Time
    Prep: 15 min. + rising Bake: 20 min.
  • Makes
    16 rolls

Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 3 tablespoons butter
  • 1/2 cup mashed potatoes (without added milk and butter)
  • Additional all-purpose flour

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 163 calories, 3g fat (1g saturated fat), 6mg cholesterol, 239mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 4g protein.

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