FLUFFY POTATO ROLLS
"This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown," says Loraine Meyer of Bend, Oregon. "I won a ribbon at the county fair with these rolls two years in a row."
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120°-130°. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight., Turn dough onto a lightly floured surface and punch down. Divide in half. Shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. , Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 223 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.
POTATO ROLLS
These extremely soft and fluffy potato rolls make excellent slider buns or a perfect accompaniment to just about any meal. Creamy and starchy Yukon Gold potatoes work well here, as do russets. Boil them until tender, then make sure to save the water you boiled them in, because you'll use that in the dough, too. Eat the rolls warm, slathered with butter, or turn them into a delicious sandwich. Either way, they stay soft and delicious for a couple of days at room temperature.
Provided by Yossy Arefi
Categories snack, breads, side dish
Time 30m
Yield 9 rolls
Number Of Ingredients 8
Steps:
- Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure 2/3 cup/130 grams of mashed potato and set aside until cooled. Measure 1/2 cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
- Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
- Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
- Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
- Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
- Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.
SWEET POTATO DINNER ROLLS
Sweet Potato Dinner Rolls are light, fluffy and filled with color and flavor from sweet potatoes. They're the perfect addition to any Fall or holiday menu!
Provided by Lalaine Manalo
Categories Baked Goods
Time 56m
Number Of Ingredients 9
Steps:
- In a large bowl, combine yeast, white sugar, and warm water. Stir together and let stand for 5 minutes or until foamy.
- Add brown sugar, mashed sweet potatoes, softened butter, eggs, and salt to the bowl. Stir using a wooden spoon to incorporate the ingredients.
- Add 3 cups of the flour and stir the dough until flour is moistened.
- Stir the mixture until a soft, sticky dough forms and gathers at the center of the bowl, sprinkling in the remaining 1/2 cup flour as needed to help manage the stickiness.
- Generously flour a working surface as well as your hands. Turn the dough over and knead it until it is smooth. Add more flour as needed to prevent the dough from sticking to hands and to the working surface.
- Once the dough is manageable, stop adding the flour. Continue to knead just until the dough is smooth but still slightly sticky.
- Shape the dough into a ball and place in an oiled bowl. Cover and let rise for about an hour, until doubled in size.
- Once the dough has risen, punch it down and divide into 16-20 portions.
- Shape each piece into a smooth ball and place on a greased 9×13 baking sheet. Cover the rolls loosely with plastic or a clean kitchen towel.
- Let rise for 40 to 60 minutes or until puffy and have doubled in size. Bake in a 375 F oven for about 12 to 16 minutes or until the tops are golden.
Nutrition Facts : Calories 146 kcal, Carbohydrate 25 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 176 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GRANDMA'S EASY POTATO ROLLS
These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each).
Provided by Roxygirl in Colorado
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix and knead together all ingredients in bread machine (or in mixer).
- If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
- Your dough might not have risen exactly double.
- Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
- Round each piece into a smooth ball.
- Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
- Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
- Preheat the oven to 325.
- Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
- Rolls should be golden brown when done. Brush with additional melted butter.
- Let cool slightly and turn out on a rack to cool.
SWEET POTATO ROLLS
Soft, fluffy sweet potato dinner rolls made with sweet potatoes and honey for a hint of sweetness.
Provided by Lindsay Moe
Categories Bread
Time 3h30m
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer fitted with the dough hook, combine milk, yeast, butter, 1 egg, honey, and sweet potato.
- Add salt and flour and pulse, then combine on medium low speed until a soft dough forms.
- Form the dough into a ball and transfer to an oiled bowl. Cover and let rise in a warm place for 45-60 minutes until doubled in size.
- Coat a 9x13 baking pan with olive oil or cooking spray.
- Punch the dough down and divide into 15 even pieces. Form each piece of dough into a round ball (see the post above or notes below for tips on this). Arrange the dough balls in the prepared baking pan. In a small bowl, whisk together 1 beaten egg with a splash of cold water to create an egg wash. Brush the egg wash onto the top of the rolls, then sprinkle with kosher salt.
- Cover and let rise in a warm place for 30 minutes. Preheat the oven to 375ºF.
- Uncover the rolls and bake 15-20 minutes until just beginning to brown. Serve warm with cinnamon honey butter.
Nutrition Facts : Calories 176 kcal, Carbohydrate 30 g, Protein 4 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 279 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
LIGHT AND TENDER POTATO DINNER ROLLS
Light and Tender Potato Dinner Rolls - Best homemade dinner rolls. Super soft, made with quick rise yeast. You'll love this recipe!
Provided by Melanie Kathryn - Gather for Bread
Categories Bread
Time 1h5m
Number Of Ingredients 8
Steps:
- Using a stand mixer fitted with the dough hook, combine 2 cups of flour and yeast. Stir. Add in milk, sugar, butter and salt. Mix on low speed until it begins to come together. Add beaten egg and mashed potato. Mix on low until combined. Add in additional 2 cups of flour. Mix slowly at first then increase to medium speed. Begin to knead. If after a few minutes dough is still sticky add additional flour 1 tablespoon at a time. Total kneading should be about 6-7 minutes. The dough should be smooth and elastic, clearing sides of the bowl but sticking to the bottom.
- Shape dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for about 1 hour or until doubled.
- Press dough down. Turn out onto a floured surface. Divide in half. Cover and let rest for 10 minutes.
- Divide each half into 12 equal sized pieces for a total of 24 dough balls. Roll each into a tight ball. Stretch dough and tuck underneath. Place dough balls into a greased 9 x 13" pan. Let rise for 30-40 minutes. Meanwhile, preheat oven to 350 degrees.
- Bake rolls for 20-22 minutes or until golden brown. Remove from pan and let cool on wire rack.
POTATO ROLLS
Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Provided by Julie Clark
Categories Bread
Time 35m
Number Of Ingredients 9
Steps:
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in 12 dough balls (or 15 for smaller rolls).
- Place the dough balls into a greased 9x13 pan.
- Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
- Allow the pan to cool on a wire rack.
- Once the rolls are completely cool, store in an airtight container.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 244 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
- Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
- Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
- Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
- Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
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- Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
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