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Mashed Potato Rolls


"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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1 h 50 m servings 102 cals
Original recipe yields 18 servings

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  1. Place warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 10 minutes.
  2. Sift together flour and salt; mix in potato flakes.
  3. 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.
  4. Place in a greased bowl and brush with melted butter. Cover and let rise in a warm place until double in bulk.
  5. Preheat oven to 425 degrees F.
  6. 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.
  7. Place on greased baking sheets and let rise in a warm place for 45 minutes.
  8. Bake for 25 minutes. Serve warm.


  • * 1 envelope yeast equals 2 1/4 teaspoons.
  • Related products:
  • Original Mashed Potatoes

Nutrition Facts

Per Serving: 102 calories; 2.6 g fat; 16.6 g carbohydrates; 2.8 g protein; 15 mg cholesterol; 86 mg sodium. Full nutrition

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Read all reviews 2
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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...

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 bott...