POTATO PAN ROLLS
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. -Connie Storckman, Evanston, Wyoming
Provided by Taste of Home
Time 35m
Yield 16 rolls.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in two greased 8- or 9-in. cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.
Nutrition Facts : Calories 163 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 239mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
POTATO PAN ROLLS (WITH HONEY)
This recipe is from the 2003 Taste of Home cookbook and was submitted by LeAnne Hofferichter. They won second place in the national recipe contest for yeast breads. I am an amateur yeast bread baker and if these turned out for me--rest assured it is virtually fool proof. I prepared these this morning for our Thanksgiving feast, had to cut short the second rising and they were still light, fluffy and wonderful! We loved the subtle sweetness that the honey adds to the batter. No refrigeration required either! Cooking time includes 1 1/2 hours rising time. (These were phenomenal with Honey Almond Butter #159994)
Provided by Tamaretta
Categories Yeast Breads
Time 2h20m
Yield 30 rolls, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 mins or until tender.
- Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup of potatoes to cool to 110-115 degrees. (save remaining potatoes for another use).
- In a mixing bowl, dissolve yeast and sugar in cooled potato liquid; let stand for 5 minutes.
- Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic 6-8 minutes.
- Place in a greased bowl, turning once to grease top; cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down and turn onto a floured surface; divide into 30 pieces and shape each into a ball.
- Place 10 balls each in three greased 9" round baking pans.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 400 for 20-25 minutes.
Nutrition Facts : Calories 169.1, Fat 5.5, SaturatedFat 2.3, Cholesterol 22.2, Sodium 183.5, Carbohydrate 26.6, Fiber 1.1, Sugar 5, Protein 3.5
POTATO ROLLS
These are an addictive, all-American comfort food that'd be just at home at Thanksgiving as they'd be at a 4th of July barbecue. Slightly sweet and perfectly doughy, these deserve their classic status.
Provided by Food Network Kitchen
Time 5h
Yield 32 rolls
Number Of Ingredients 8
Steps:
- Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
- Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
- Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
- Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
- Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
- (If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
- Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Bake rolls until golden brown and puffy, and an instant-read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
- Cook the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
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