Skip to main content

Bread Machine Potato Bread or Potato Rolls

Potato Bread or Potato Rolls
If you are looking for a bread to serve with soup and salad, look no further. This one is excellent.
Yield 1 loaf or 12 rolls
0

Reviews

Ingredients

Small Loaf (1-pound bread machine)

  • 3/4 cup plus 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 1/4 cups bread flour
  • 1/4 cups potato flakes
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons Red Star Active Dry Yeast
  • 1/4 teaspoon ground white pepper
  • 3/4 teaspoon lemon zest
  • 1 1/2 teaspoons dried minced onions

Medium Loaf (1 1/2-pound bread machine)

  • 1 1/4 cups water
  • 3 tablespoons vegetable oil
  • 3 cups bread flour
  • 1/2 cup potato flakes
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon lemon zest
  • 2 teaspoons dried minced onions

Large Loaf (2-pound bread machine)

  • 1 2/3 cups water
  • 1/4 cup vegetable oil
  • 4 cups bread flour
  • 3/4 cup potato flakes
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1 tablespoon Red Star Active Dry Yeast
  • 3/4 teaspoon ground white pepper
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon dried minced onions

Instructions

For Bread

  • Have water at 80°F, all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic or white bread cycle and medium/normal crust for loaf. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread from pan when cycle is complete; cool on wire rack.

For Rolls

  • Have water at 80°F, all others at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select manual/dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
    Take dough out after kneading has completed (do not let rise in machine). Continue with next step.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 4 equal parts; divide each part into 3 equal pieces.
    For pan rolls: shape each piece into a smooth ball, place in a greased 9×13-inch cake pan.
    For individual rolls: place balls in greased muffin pan cups or 2 to 3 inches apart on greased baking sheet.
  • Cover; let rise at room temperature until indentation remains when touched.
  • Preheat oven to 375°F.
  • Bake: pan rolls for 20 to 25 minutes; individual rolls for 12 to 15 minutes.

Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast