2 hrs 20 mins
This recipe is from the 2003 Taste of Home cookbook and was submitted by LeAnne Hofferichter. They won second place in the national recipe contest for yeast breads. I am an amateur yeast bread baker and if these turned out for me--rest assured it is virtually fool proof. I prepared these this morning for our Thanksgiving feast, had to cut short the second rising and they were still light, fluffy and wonderful! We loved the subtle sweetness that the honey adds to the batter. No refrigeration required either! Cooking time includes 1 1/2 hours rising time. (These were phenomenal with Honey Almond Butter #159994)
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Units: US | Metric
- 1In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 mins or until tender.
- 2Drain, reserving 1 cup cooking liquid; cool liquid to 110-115 degrees. Mash potatoes, set aside 1 cup of potatoes to cool to 110-115 degrees. (save remaining potatoes for another use).
- 3In a mixing bowl, dissolve yeast and sugar in cooled potato liquid; let stand for 5 minutes.
- 4Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth.
- 5Stir in enough remaining flour to form a soft dough.
- 6Turn onto a floured surface; knead until smooth and elastic 6-8 minutes.
- 7Place in a greased bowl, turning once to grease top; cover and let rise in a warm place until doubled, about 1 hour.
- 8Punch dough down and turn onto a floured surface; divide into 30 pieces and shape each into a ball.
- 9Place 10 balls each in three greased 9" round baking pans.
- 10Cover and let rise until doubled, about 30 minutes.
- 11Bake at 400 for 20-25 minutes.
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Nutritional Facts for Potato Pan Rolls (With Honey)
Serving Size: 1 (66 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 169.1
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 2.3 g
- Cholesterol 22.2 mg
- Sodium 183.5 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 1.1 g
- Sugars 4.9 g
- Protein 3.5 g