These rolls are excellent and easy. This is one of the best yeast roll recipes I have ever made.

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Recipe Summary test

prep:
30 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
36
Yield:
3 -1/2 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the boiling water over the instant mashed potatoes and set aside. Scald the milk with the oil and 1/2 cup of the sugar. Add The 1/2 cup very warm water and the teaspoon sugar to the yeast and set aside.

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  • Add the potatoes to the milk mixture. Start adding the flour, then eggs, one at a time, beating with a mixer or dough hooks. Add yeast mixture and all but 1 cup of the remaining flour and salt.

  • Use the reserved 1 cup of flour for kneading. Knead the dough for about 5 minutes on a floured board. Place the dough in a large greased bowl, being sure to grease top of dough also. Cover dough with plastic wrap then with a double piece of foil. Refrigerate or let rise once and make into rolls. If made at night knead down dough before going to bed.

  • Once dough has risen once, punch down and shape into about 3 1/2 dozen rolls. Place rolls in a lightly greased baking dish and bake in a preheated 375 degrees F (190 degrees C) oven for about 15 to 20 minutes.

Nutrition Facts

131 calories; protein 3.2g; carbohydrates 21g; fat 3.8g; cholesterol 11.1mg; sodium 73.7mg. Full Nutrition
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