Potato rolls recipe
Ingredients
Original recipe (1X) yields 24 servings
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 1 cup scalded milk, cooled
- ½ cup prepared mashed potatoes
- ¼ cup vegetable shortening
- ¼ cup white sugar
- 1 ½ teaspoons salt
- 1 large egg, beaten
- 4 ½ cups all-purpose flour
Directions
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Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
![Yeast dissolving in warm water.]()
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Mix milk, mashed potatoes, shortening, sugar, and salt together in a bowl.
![Milk, mashed potatoes, shortening, sugar and salt mixed together in a bowl.]()
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Add yeast mixture and egg.
![Yeast mixture and egg added to bowl.]()
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Stir in 2 cups flour until incorporated. Stir in remaining 2 ½ cups flour to make a soft dough.
![Flour added until a soft dough forms.]()
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Transfer dough to a lightly floured surface and knead until smooth and elastic, about 7 minutes.
![Dough transferred to a floured surface and kneaded until elastic.]()
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Place dough into a lightly greased bowl and turn once to coat all sides with oil.
![Dough transferred to a greased bowl and turned so all sides are coated.]()
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Cover the bowl and set in a warm place until dough has doubled in size, about 1 hour.
![Dough doubled in size.]()
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Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
![Dough punched down and formed into a ball, letting rest again.]()
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Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
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Shape dough into 24 rolls. Place rolls onto the prepared baking sheets and let rise until dough springs back when you touch the side of a roll with your fingertip, 25 to 40 minutes.
![Dough shaped into rolls and placed on prepared baking sheet.]()
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Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
![Rolls baked until golden-brown.]()
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Cook’s Note
You can substitute 5 tablespoons of unsalted butter for the 1/4 cup of vegetable shortening if you like.
For a variation: After Step 5, roll the dough to a thickness of about 1/2 inch. Cut out 4-inch diameter circles, brush each circle with a mixture of melted butter and olive oil, fold in half, and bake as directed. Brush the tops of the warm rolls again with more of the butter-oil mixture.
Nutrition Facts (per serving)
| 125 | Calories |
| 3g | Fat |
| 21g | Carbs |
| 3g | Protein |