-
-
My review
Potato Rolls
Derrick Van Hoeter
"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."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 125 calsOriginal recipe yields 24 servings (2 dozen rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 or butter (see Cook's Note), 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Footnotes
- Cook's Notes:
- You can substitute 5 tablespoons unsalted butter for the vegetable shortening, if you like.
- I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.
Nutrition Facts
Per Serving: 125 calories; 2.8 g fat; 21.4 g carbohydrates; 3.2 g protein; 9 mg cholesterol; 166 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5666 Ratings
-
-
-
-
-
Most helpful positive review
12/25/2012
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...
Most helpful critical review
11/27/2016
Don't know what I did wrong. Rolls tasted like cardboard! Urghhh!
Most helpful
Most positive
Least positive
Newest
12/25/2012
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...
8/2/2013
These make very nice rolls - rave reviews at the party I took them too. Half of them I rolled into balls and put in a 9-inch round pan. The other half I rolled out, cut into circles and then fol...
10/8/2013
These rolls are amazing! Soft and fluffy. The perfect dinner roll. If they aren't fluffy, you have used too much flour. The dough should be a little sticky. I have found my new favorite roll rec...
4/20/2014
These rolls are great! I made them as the recipe was written for family Easter dinner and everybody raved about them, none left over! So light and fluffy, and such a great taste they didn't ne...
11/5/2013
These rolls were and are the best rolls you can possibly imagine! They way I did them is very easy. Simply throw all ingredients into the bread machine and select dough cycle. I will definitely ...
3/1/2014
I made this for the first time tonight and my family devoured it! The rolls came out very light, tender and fluffy! I made some changes: to dissolve the yeast, I added 1/2 teaspoon of raw hone...
1/6/2014
A MUST try recipe. Made it as per recipe. They came out amazingly light and oh--my-goodness, I'm in bread roll heaven! Mmmuuach! Ty for sharing this recipe :D
6/27/2013
So much better than store bought rolls. They were light and fluffy and gone quick.