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

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Ingredients

40
Original recipe yields 40 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

118.2 calories; 2.8 g protein; 18.9 g carbohydrates; 10 mg cholesterol; 66.4 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/03/2005
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally I can't wait to make them again!!! Read More
(44)

Most helpful critical review

Rating: 3 stars
12/24/2003
not the best iu've ever had but good Read More
(8)
29 Ratings
  • 5 star values: 15
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
04/03/2005
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally I can't wait to make them again!!! Read More
(44)
Rating: 4 stars
04/03/2005
This dough resembled the kind I used to make at a restaurant. I think they would have turned out better had I prepared them like we did there. Next time I'll form the dough into roll sized pieces and place on a greased baking sheet in a warm moist oven. I will also add a little more sugar and salt next time. Acutally I can't wait to make them again!!! Read More
(44)
Rating: 4 stars
03/12/2008
This recipe is great except it's missing one important step: Let the rolls rise again on the baking sheet before you bake them. I made a sheet of rolls and some "bubble bread" because it makes a lot of dough. Both were great. Read More
(42)
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Rating: 5 stars
11/04/2003
Very good recipe. I recieve compliments each time I make these rolls. I made a few adjustments.I add a tad more sugar and salt because my family said they were a lit bland the first time I tried them. Read More
(32)
Rating: 5 stars
07/26/2007
I substituted a small boiled mashed potato for the flakes and that worked just fine. Let it do a second rise in a warm oven. I also kneeded by hand for about 7-10 minutes. I noticed some of the other reviewers said it tasted biscuity that's probably because they under kneeded it. Mine was soft and chewy-great! I used it for bierochs and it was a perfect match. Read More
(14)
Rating: 4 stars
09/22/2010
I like a lot of others who rated this added a little more sugar and salt for flavor as well as letting them rise a 2nd time on the baking sheet before cooking them. The longer you let them rise the fluffier they will be...they turn out more like biscuits if you don't let them rise a 2nd time. My husband loved these and I've been attempting many recipes as of late but this is the only one that came close to pleasing me as well as my family. Thanks for the recipe!! Read More
(12)
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Rating: 4 stars
03/09/2006
My husband thought these were store-bought rolls (coming from him this is a good thing). These had an odd texture to them that I have never had when baking bread--they weren't chewy exactly but kind of mealy more like a biscuit (although these definitely tasted more like rolls than bixcuits). I might try making these again but I would add more salt to give them a little more flavor. Also like another reviewer noted I think these would turn out better if after the dough has risen the first time they were formed into balls and allowed to rise again before baking. Read More
(11)
Rating: 4 stars
10/16/2006
I really liked this recipe. But the last couple of times I've made it the crust is really hard. Probably user error. I added more salt b/c I like more of a saltier taste than sweet. But excellent otherwise.. Read More
(11)
Rating: 5 stars
12/07/2008
Froze half the dough Have had nothing but compliments! Read More
(10)
Rating: 5 stars
10/29/2003
My 12 year old daughter used this recipe as a pizza crust. Tasted great. Read More
(10)
Rating: 3 stars
12/24/2003
not the best iu've ever had but good Read More
(8)