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Potato Rolls

January 20, 2012

These are very delicious and one of my favorite types of bread.

Someone once told me that these rolls taste like the ones they serve you in first class on an airplane. I’ve never tried first-class airplane food, but I think it was intended as a compliment. I think they taste like the ones my mom (usually) makes for Christmas…oh, wait – they are!

If you set aside 1 cup of plain mashed potatoes next time you make some and just keep it in the freezer until you want to make these, you’ll be one step ahead.

potato roll

7 to 8 cups flour

½ cup sugar

1 pkg. (or 1 tbs.) active dry yeast

1 tsp salt

2 cups milk

2/3 cup butter

½ cup water

1 cup mashed potatoes, prepared without milk or butter

2 eggs

In large bowl, combine 2 cups flour, sugar, yeast and salt.  In saucepan, heat milk, butter and water to 120-130° F.  Add to dry ingredients, beat until moistened.  Add mashed potatoes and eggs.  Beat until smooth.  Stir in enough remaining flour to form a stiff dough.  Do not knead.  Place in a greased bowl, turning once to grease top.  Cover and refrigerate, several hours or overnight.

Turn dough onto lightly floured surface and punch down.  Divide in half.  With greased hands shape each portion into 12 balls.  Roll each ball into an 8-inch rope, tie into a knot.  Place 2 inches apart on a greased (or parchment paper-lined) baking sheet.  Cover and let rise until doubled, about 2 hours.

Bake at 375 degrees F for 20-30 minutes or until golden brown. (For glass pan lower temperature to 350 degrees.)

potato rolls

This recipe is similar to the Pumpkin Rolls recipe I posted earlier. (But I like the potato rolls better.)


From → Breads

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