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
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.
BUTTERY BAKED POTATO ROLLS
Provided by Damaris Phillips
Categories side-dish
Time 1h10m
Yield 16 rolls
Number Of Ingredients 11
Steps:
- Special equipment: an instant-read or candy thermometer
- Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
- Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
- Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
- Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
- Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
QUICK YEAST ROLLS
This easy yeast roll recipe was given to me by my Great, Great Grandmother. I used it a couple of years ago in our state fair and received first place.
Provided by DCASH30526
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
- Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 31.9 g, Cholesterol 23.3 mg, Fat 4.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 301.5 mg, Sugar 4.8 g
POTATO ROLLS
The mashed potatoes make these rolls light as a feather. They are easy because you don't have to knead them and you can make them up to a day before you need them--baking them right before you want to serve them. Perfect for your big holiday dinners.
Provided by SharleneW
Categories Yeast Breads
Time 3h16m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl combine 2 cups of the flour and the yeast.
- In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
- Add to dry ingredients in mixing bowl.
- Beat with electric mixer for 30 seconds on low, scraping side of bowl.
- Beat on high speed for 3 minutes.
- Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).
- Cover and refrigerate for 2 to 24 hours.
- Punch dough down.
- Turn out on lightly floured surface.
- Cover and let rest for 10 minutes.
- Grease 13x9-inch baking pan.
- Shape dough into 24 rolls.
- I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
- That helps to get a more uniform size.
- Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
- Place rolls in prepared pan.
- Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
- Bake at 400°F for 16 to 20 minutes or until golden brown.
Nutrition Facts : Calories 130, Fat 2.9, SaturatedFat 1.7, Cholesterol 6.9, Sodium 133.7, Carbohydrate 22.9, Fiber 0.8, Sugar 2.2, Protein 2.9
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.
CONTEST-WINNING POTATO PAN ROLLS
Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
Provided by Taste of Home
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved 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. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SOFT NO-KNEAD DINNER ROLLS
Really nice dinner rolls that are easy to make and good to eat. Brush rolls with melted butter when they come out of the oven.
Provided by Crystal Barnes
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 9
Steps:
- Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
- Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
- Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
- Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
- Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
- Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.
Nutrition Facts : Calories 240.2 calories, Carbohydrate 41.3 g, Cholesterol 37.8 mg, Fat 5 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 2.7 g, Sodium 311.5 mg, Sugar 5.3 g
QUICK AND EASY POTATO ROLLS
These rolls are delicious! and easy! and use no yeast! Sugar makes these slightly sweet, or you can use 1 tsp. salt for a more savory version.
Provided by Sharon123
Categories < 30 Mins
Time 25m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Sift the flour and baking powder into a bowl.
- Rub in the butter until the mixture resembles fine bread crumbs.
- Stir in the sugar and mashed potato.
- Add enough milk to bind to a soft but not sticky dough.
- Turn out the dough onto a floured surface and knead lightly until blended.
- Roll out until 1/2-inch thick and cut into rectangles.
- Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
- Leave to cool on a wire rack.
- Serve on the day made.
- Note: You can also make these rolls as triangles.
- Instead of rectangles as here, cut 12 triangles from the dough.
EASY POTATO ROLLS
Delish! Prep time includes rising and shaping. Begin checking after 20 minutes baking and cook til golden. This came from a book called Meat and Potatoes.
Provided by Nancy Sneed
Categories Breads
Time 2h20m
Yield 45 rolls
Number Of Ingredients 8
Steps:
- In a large bowl, cream sugar& shortening.
- Add potatoes, salt and eggs.
- In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture.
- Beat in 2 cups flour & remaining water.
- Add enough remaining flour to form a soft dough.
- Shape into ball.
- (Don't knead) Put in greased bowl and turn to grease top.
- Cover and rise 1 hour.
- Punch down.
- Divide into 3 parts.
- Shape each part into 15 balls and put into 3 pans.
- Cover and let rise for 30 minutes.
- Bake at 375° for 20-25 minutes.
- Remove from pans and cool on wire racks.
- (I use instant mashed potatoes, prepared).
- May be frozen.
- I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.
Nutrition Facts : Calories 107, Fat 3.5, SaturatedFat 0.9, Cholesterol 9.5, Sodium 147, Carbohydrate 16.6, Fiber 0.6, Sugar 3.1, Protein 2.2
QUICKER POTATO ROLLS
In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts :
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.
ONE-PAN CHICKEN, SAUSAGE, PEPPERS, AND POTATOES
I'm showing you how to make a quick and easy, one-pan, stovetop version of one of our most popular recipes of all time, Chicken, Sausage, Peppers, and Potatoes, which involved the same ingredients roasted in the oven. I like to serve mine over toast, but it would be incredible over rice, potatoes, or pasta as well.
Provided by Chef John
Categories Chicken Main Dishes
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pour 2 tablespoons olive oil into a nonstick skillet. Break up sausage into small pieces and add to the pan; add potato pieces sporadically, flesh-side down. Place chicken pieces throughout the pan, smooth side down. Season with salt, black pepper, and cayenne. Sprinkle over Italian herbs. Scatter over sliced onion and bell peppers. Sear over high heat until sausage starts to brown, about 5 minutes.
- Reduce heat to medium-high, cover, and cook until potatoes are just tender, about 5 minutes. Add broth and cook until reduced by at least half.
- Stir and squeeze over lemon juice. Taste and adjust if needed. Serve over toasted bread and top with parsley.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 44.1 g, Cholesterol 115.1 mg, Fat 35.9 g, Fiber 5.3 g, Protein 31 g, SaturatedFat 9.4 g, Sodium 1868.1 mg
EASY ROLLS
A quick and easy biscuit type roll I got from Paula Deen's show on the Food Network. It sounds strange, but they have the BEST texture and flavor. Great with soup or stew!
Provided by CookbookCarrie
Categories Breads
Time 17m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly grease 12°C muffin tin with butter spray.
- In a large bowl combine flour and milk, stirring with a rubber spatula until just combined.
- Fold in the Sugar and Mayonnaise, again, until just combined.
- Spoon into the muffin tin.
- Bake for 12-15 minutes until golden brown.
Nutrition Facts : Calories 114, Fat 2.6, SaturatedFat 0.7, Cholesterol 4.1, Sodium 309.4, Carbohydrate 19.7, Fiber 0.6, Sugar 2.5, Protein 2.8
DOUBLE QUICK DINNER ROLLS
An easy, delicious dinner roll to prepare--no shaping needed. You may want to double the recipe!
Provided by Marian Collins
Categories Bread Yeast Bread Recipes Rolls and Buns
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, onion powder, and 1cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
- Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
- Bake in a preheated 400 degree F(200 degrees C) for 15 minutes. Serve immediately.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 21.2 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 202.2 mg, Sugar 2.3 g
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.
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.
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