Potato Rolls2 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 2 hr 45 min
“I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.” - by Derrick
Original recipe yields 2 dozen rolls
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Amount Per Serving (24 total)
- 125 cal
- 2.8 g
- 21.4 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I made these to take to a Christmas dinner we were invited to. I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your finge..." See morers when you start to shape the rolls, as the dough can be a bit sticky. I did use butter in place of the shortening. I put them into cake pans--a dozen in one pan, and a bakers dozen in the other pan. Everyone raved about the rolls, so this one is a keeper!"
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