1/3 Photos of Grandma's Easy Potato Rolls
Roxygirl in Colorado's Note:
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).
My Private Note
Units: US | Metric
- 1Mix and knead together all ingredients in bread machine (or in mixer).
- 2If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
- 3Your dough might not have risen exactly double.
- 4Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
- 5Round each piece into a smooth ball.
- 6Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
- 7Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
- 8Preheat the oven to 325.
- 9Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
- 10Rolls should be golden brown when done. Brush with additional melted butter.
- 11Let cool slightly and turn out on a rack to cool.
Browse Our Top Rolls/Biscuits Recipes
Nutritional Facts for Grandma's Easy Potato Rolls
Serving Size: 1 (86 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 263.6
- Calories from Fat 79
- Total Fat 8.7 g
- Saturated Fat 5.0 g
- Cholesterol 62.3 mg
- Sodium 305.2 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 1.5 g
- Sugars 6.9 g
- Protein 6.3 g