1/1 Photo of My Grandma's Potato Rolls or Potato Bread (For Bread Machine)
This is my Grandma's recipe and it is DELISH! I am not sure where she got it from, but these rolls have been a tradition in our family for as long as I can remember. This recipe uses REAL mashed potatoes (not instant flakes). So, when you plan to make this be sure to reserve 1/2 to 1 c. of the mashed potatoes you served at dinner the night before!! Today I was hungry for these rolls but didn't feel like rolling out dough, so I attempted to make the recipe (cut in half) in my bread machine to make a loaf of bread instead....PERFECT results! I have listed the ingredients the way my bread machine lists them, but do be sure to check manufacturer's instructions on the correct order of ingredients for your specific machine. I hope everyone enjoys this as much as our family does. Below are both the rolls and the bread machine versions of this recipe.
My Private Note
Units: US | Metric
- 1 tablespoon yeast
- 1 cup water, lukewarm
- 1 cup honey or 1 cup sugar
- 1 cup mashed potatoes, REAL (leftovers work great!)
- 1/2 cup vegetable oil
- 3 eggs
- 6 cups bread flour
- 1 teaspoon salt
POTATO BREAD (FOR BREAD MACHINE)
- 1/2 cup water, lukewarm
- 1/4 cup vegetable oil
- 1/2 cup honey (do NOT add honey if planning to use sugar. Honey is listed here because it should be added with liqu)
- 1 egg, whole
- 1 egg, separated, use white only
- 1/2 cup mashed potatoes, REAL (leftovers work great!)
- 3 cups bread flour
- 1/2 cup sugar (do NOT add sugar if using honey)
- 1/2 teaspoon salt
- 2 1/4 teaspoons yeast (or one envelope)
- 1If making POTATO ROLLS: Preheat oven to 350°F.
- 2In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey.
- 3Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
- 4Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
- 5Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
- 6Punch down and then roll dough out on floured surface to 1/2" thickness.
- 7Use a canning jar ring to cut rolls - should make 30-36 rolls.
- 8Place on a greased pan and allow to rise till almost doubled.
- 9Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
- 10If desired, slather outside tops with butter while still warm.
- 12NOTE: Prep time does not include rise times as they will vary.
- 13If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines.
- 14Set for 1 1/2 lb. bread loaf and start bread machine.
- 15Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
- 16Remove from pan and slather outside of the loaf with butter while still warm from machine.
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Nutritional Facts for My Grandma's Potato Rolls or Potato Bread (For Bread Machine)
Serving Size: 1 (79 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 272.0
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 1.0 g
- Cholesterol 31.2 mg
- Sodium 161.9 mg
- Total Carbohydrate 48.1 g
- Dietary Fiber 1.3 g
- Sugars 17.5 g
- Protein 5.4 g