I stole this recipe for Potato Rolls from Allrecipes.com who stole it from Derrick Van Hoeter. Mashed potatoes are what make this recipe for Potato Rolls different than a regular roll recipe, the mashed potatoes allow you to use less flour but give you a light airy roll. Premade mashed potatoes are mixed with the wet ingredients. Yeast and eggs are added in, and then flour is mixed in to form a dough. The rest of the recipe for Potato Rolls follows as a yeast roll would: knead, rise, punch dough down, form rolls, rise again and bake. This is a great way to use up leftover mashed potatoes from the holidays.

Dissolve 2 ¼ tsp active dry yeast in ¼ cup warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Set aside.

Mix 1 cup milk, ½ cup prepared mashed potatoes, ¼ cup shortening (I use butter), ¼ cup sugar and 1 ½ tsp salt together in a bowl.

Add yeast mixture and 1 beaten egg.

Stir 2 cups of flour into milk mixture until incorporated.

Stir in remaining 2 cups flour to make a soft dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.

Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes. Grease 2 baking sheets. Shape into 24 rolls.

Place rolls onto prepared baking sheets.

Let rolls rise for 1 hour.

Preheat oven to 400 F. Bake until golden, 10 to 12 minutes.

Enjoys rolls warm from oven!

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Potato Rolls

Mashed potatoes are what make this recipe for  different than a regular roll recipe, the mashed potatoes allow you to use less flour but give you a light airy roll. Premade mashed potatoes are mixed with the wet ingredients. The rest of the recipe follows as a yeast roll would: knead, rise, punch dough down, form rolls, rise again and bake. This is a great way to use up leftover mashed potatoes from the holidays.

Course Bread

Cuisine Southern

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 2 hours 40 minutes

Servings 24 rolls

Ingredients

• 2 ¼ tsp active dry yeast
• ¼ cup warm water
• 1 cup scaled milk cooled
• ½ cup prepared mashed potatoes
• ¼ cup vegetable shortening
• ¼ cup white sugar
• 1 ½ tsp salt
• 1 egg beaten
• 4 ½ cups AP flour

Instructions

1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. Mix milk, mashed potatoes, shortening, sugar and salt together in a bowl. Add yeast mixture and egg. Stir 2 cups of flour into milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
3. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
5. Grease 2 baking sheets.
6. Shape into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
7. Preheat oven to 400 F. Bake until golden, 10 to 12 minutes.

Recipe Notes

Softened butter can be used instead of shortening, I just don’t normally have shortening on hand. I cut the recipe in half to make 12 rolls. To cut the egg in half, beat the egg in a small bowl, then measure out 2 tbsp of the beaten egg for the recipe. Then you only need to use 1 baking sheet.