A Tradition in Family Baking

Potato Dinner Rolls

Potato Dinner Rolls
Soft and flaky rolls, perfect for your dinner table.

THIS RECIPE MAKES 38-40 ROLLS
Ingredients
  • ½ cup Melted butter or margarine
  • ½ cup Water or reserved potato water
  • 1 cup Milk
  • 1 cup Mashed potatoes
  • ½ cup Sugar
  • 1 tsp Salt
  • 2 Eggs
  • 4+1/2 tsp Active Dry Yeast
  • 6+1/2 cups Bread Flour
Instructions
  1. Recipe featured at Completely Delicious.

  2. Over medium heat melt margarine or butter. Add potato water and milk, heat to 110°-115°F and set aside.

  3. Mash potatoes to make 1 cup. Place the mashed potatoes and potato water mixture in a large bowl. Add the sugar, salt and eggs. Beat with a wire whisk until smooth. Stir in Yeast over all and beat again.

  4. Add 2 cups of bread flour and beat until smooth. Mix in 3+1/2 more cups of bread flour with a wooden spoon. Gradually add the last cup of bread flour, working it with your hands by pressing flour into dough and turning dough over until it is firm. Cover; let rise until dough tests ripe.

  5. Punch dough down and place on a floured surface. Sprinkle dough lightly with flour. Press dough out with fingers to a square 1-inch thick. Cut in 1½ -inch wide strips lengthwise and equal width crosswise. If the knife gets sticky while cutting, just dust it with flour.

  6. Shape each piece into a ball by pinching all four sides underneath to seal. Place buns almost touching in greased cake pans. Let rise covered until indentation remains after touching.

  7. Bake in a preheated 400°F oven for 15 to 20 minutes. Cool on wire racks.

  8. Note: For a soft crust brush tops with margarine or butter.

  9. **You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

Leave a Reply

Rate this recipe: