1/10 Photos of Potato Rolls
3 hrs 16 mins
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.
My Private Note
Units: US | Metric
- 1In large bowl combine 2 cups of the flour and the yeast.
- 2In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
- 3Add to dry ingredients in mixing bowl.
- 4Beat with electric mixer for 30 seconds on low, scraping side of bowl.
- 5Beat on high speed for 3 minutes.
- 6Stir 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).
- 7Cover and refrigerate for 2 to 24 hours.
- 8Punch dough down.
- 9Turn out on lightly floured surface.
- 10Cover and let rest for 10 minutes.
- 11Grease 13x9-inch baking pan.
- 12Shape dough into 24 rolls.
- 13I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
- 14That helps to get a more uniform size.
- 15Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
- 16Place rolls in prepared pan.
- 17Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
- 18Bake at 400°F for 16 to 20 minutes or until golden brown.
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Nutritional Facts for Potato Rolls
Serving Size: 1 (51 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 130.0
- Calories from Fat 25
- Total Fat 2.8 g
- Saturated Fat 1.6 g
- Cholesterol 6.8 mg
- Sodium 133.7 mg
- Total Carbohydrate 22.8 g
- Dietary Fiber 0.8 g
- Sugars 2.2 g
- Protein 2.9 g