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
LEFTOVER MASHED POTATO CINNAMON ROLLS
Time 1h45m
Number Of Ingredients 17
Steps:
- In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Preheat oven to 350*F. Prepare a jelly roll cookie sheet pan by spraying generously with cooking spray or use non-stick foil or a liner. Grab half the dough and roll out into a rectangle. Dough should be a quarter inch thick. The thicker the dough, the thicker the cinnamon rolls. Pour 1 1/4 cup melted butter gently over dough. Spread around to cover entire dough. Sprinkle with 1 cup of sugar and a generous amount of cinnamon. Using your hands or a spatula, spread cinnamon and sugar around until butter is absorbed into it. Starting with the long side, roll up gently like a cinnamon log. Using a knife or dental floss, cut cinnamon rolls into 3/4 inch thick slices. Place on prepared jelly roll pan. Once pan is filled, bake for 15 - 18 minutes or until golden. Cinnamon rolls with double or triple in size. Repeat the same process for the other half of the dough. -------------------------- In a separate bowl combine cream cheese and butter. Mix well. Add vanilla and powdered sugar 1/2 cup at a time mixing well after each addition until all sugar is incorporated. Add whipping cream and blend. Spread on cooled cinnamon rolls and devour!
LEFTOVER MASHED POTATO BREAD AND ROLLS
Time 2h45m
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare a 9x13 casserole dish and a 9x9 casserole dish for rolls by spraying them generously with cooking spray. Grab approximately 3 Tablespoons of dough and slowly pull ends down and under the dough creating a ball. Place this in the greased casserole dish. You should be able to get 3 across and 4 down, making 12 in the 9x13 pan and 3 across and 3 down in the 9x9 pan, making 9 in the small pan. Cover prepared dough with a dish towel and let rise again for another hour. Preheat oven to 350*F Bake rolls for 25 minutes UNCOVERED or until tops of rolls are golden. Remove from oven and rub butter on top of rolls. Serve immediately.
LEFTOVER MASHED POTATO ROLL UPS
I was the master mind who created these little gems, I like this because it's a bit different from potato pancakes and you don't have to fry these and you don't have to do much to your leftover potatoes!
Provided by CRYSTALINA Haldeman
Categories Potato
Time 35m
Yield 2-6 serving(s)
Number Of Ingredients 5
Steps:
- Let your leftover mashed potatoes cool,then roll into small balls about the size of a quarter, sprinkle the outside with seasonings of your choice.
- I like to add cyenne pepper for a little kick!
- Place on baking sheet sprayed with cooking oil.
- Bake 325 degrees for about 25 minutes or until golden brown.
- I use sides of ranch dressing or sour cream to go with them!
- You can be as creative as you want- I have molded the potatoes around a small piece of cheese.
- If you like it hot then use a small chunk of jalapano or habanero pepper!
Nutrition Facts : Calories 174.3, Fat 1.2, SaturatedFat 0.5, Cholesterol 4.2, Sodium 634.2, Carbohydrate 36.8, Fiber 3.1, Sugar 3.2, Protein 4
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
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- If you don’t have left over mashed potatoes, boil a large potato until it is tender when pricked with a fork. Drain and allow to cool.
- In the bowl of an electric mixer with a whisk attachment, combine 3/4 cup of mashed potato and milk and whisk until it is smooth and there are no lumps. Add the melted butter and mix. Change to the dough hook. Add all-purpose flour, yeast, and sugar and mix on medium speed until a very sticky dough forms, about 2 minutes.
- Add eggs, the bread flour, and 1 tablespoon salt and mix on medium high until dough is smooth and elastic, about 5 minutes. Add additional flour if needed. Place dough in a buttered bowl and allow to rise in a warm place covered for 30 minutes until 1 1/2 times its original size.
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