These mashed potato rolls are light as a feather and require no kneading! Bake up a batch for a holiday or any day!

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Recipe Summary

prep:
25 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 50 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes.

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  • Sift together flour and salt; mix in potato flakes.

  • In a mixer bowl, combine yeast mixture, warm milk, butter and egg. Slowly beat in potato-flour mixture, one half cup at a time, until a soft dough is formed. If dough is sticky, add more flour, 2 tablespoons at a time until dough pulls away from sides of bowl and is easy to handle.

  • Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.

  • Preheat oven to 425 degrees F.

  • Turn out on a lightly floured board and roll 1/2 thick. Cut into 2 inch rounds with a floured biscuit cutter or cut into squares and roll up crescent style.

  • Place on greased baking sheets and let rise in a warm place for 45 minutes.

  • Bake for 25 minutes. Serve warm.

Tips

* 1 envelope yeast equals 2 1/4 teaspoons.

Related products:

Original Mashed Potatoes

Nutrition Facts

105 calories; protein 2.9g 6% DV; carbohydrates 17.2g 6% DV; fat 2.6g 4% DV; cholesterol 15mg 5% DV; sodium 86.9mg 4% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/01/2016
The baking time on this is way off. Set your timer for 10 - 12 minutes. This is the kind of dough that you can't 'manhandle' - it does not benefit from kneading. Also the dough will look sticky and feel tacky it is supposed to be like that. Don't be tempted to add too much flour or you will end up with dry hockey pucks. I rolled the ball of dough into a circle brushed with butter and cut into wedges like a pizza. Roll each wedge from the outside edge to the center like a crescent roll. Knowing that 25 mins was too long to bake rolls I set the timer for 12 minutes and they were spot on. Read More

Most helpful critical review

Rating: 1 stars
01/13/2016
I followed the recipe but they came out plain and hard. The dough looked nice and the yeast rose as it was supposed to but when I put it on the pan and baked them they came out hard and the bottoms burned way before they should've been done. I won't make these again. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/13/2016
I followed the recipe but they came out plain and hard. The dough looked nice and the yeast rose as it was supposed to but when I put it on the pan and baked them they came out hard and the bottoms burned way before they should've been done. I won't make these again. Read More
Rating: 4 stars
10/01/2016
The baking time on this is way off. Set your timer for 10 - 12 minutes. This is the kind of dough that you can't 'manhandle' - it does not benefit from kneading. Also the dough will look sticky and feel tacky it is supposed to be like that. Don't be tempted to add too much flour or you will end up with dry hockey pucks. I rolled the ball of dough into a circle brushed with butter and cut into wedges like a pizza. Roll each wedge from the outside edge to the center like a crescent roll. Knowing that 25 mins was too long to bake rolls I set the timer for 12 minutes and they were spot on. Read More