Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

I love this recipe! I got it out of Home Cooking magazine about 5 years ago. They come out perfect!

Ingredients Nutrition

Directions

  1. In large mixing bowl, stir together 1 cup flour and yeast. In medium saucepan, heat and stir water, milk, shortening, and salt just until warm (120 to 130 degrees) and shortening almost melts.
  2. Stir in potato flakes. Let stand for 1 minute.
  3. Add wet ingredients to dry ingredients with egg. Beat on low to medium speed for 30 seconds, scraping sides of bowl.
  4. Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as possible.
  5. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic. Shape into a ball.
  6. Place dough in a lightly greased bowl, turning once to grease surface.
  7. Cover and let rise in a warm place for 1 1/4 hours, or until double.
  8. Punch down dough. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes.
  9. Lightly grease 2 (8 by 8 by 2-inch OR 9 by 9 by 2-inch) baking pans.
  10. On lightly floured surface, roll each half to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter.
  11. Place roll in prepared baking pans. Cover and let rise in a warm place for 30-40 minutes, or until nearly double.
  12. Preheat oven to 375 degrees. Bake for 15 to 20 minutes, or until golden.
  13. Immediately remove rolls from pans. Cool on wire rack.
  14. Makes 20 to 24 rolls.
  15. NOTE.
  16. This recipe can also be used in a bread machine. Just make sure you follow the machine instructions for the order of ingredients.

Reviews

(2)
Most Helpful

These came outlight, tender and soft. The dough is a dream to work with. I only needed 3 cups of flour. Keeper recipe.

YungB May 03, 2009

I've baked these light, tender, and tasty rolls twice now ~ Both times they came out PERFECT! For batch #1: I used potato water and bread flour which included about 25% whole wheat flour. After the first rise I cut 18 evenly-sized portions of dough then shaped each into a ball, gently pulling and tucking the top surface under until smooth. I baked the rolls in two 9x9" Pyrex baking dishes for nearly 20 minutes with foil coverings for the last 5 minutes. For batch #2: I did not use potato water but everything else was the same. I made a one-and-a-half batch (scaled for 30) and baked five rows of six rolls each on a heavy 12x17" aluminum baking sheet. They were served hot from the oven with our traditional turkey dinner on Thanksgiving Day and given rave reviews by all. Thank you Zusie-Q for sharing this WONDERFUL recipe!

Deb's Recipes January 12, 2007

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