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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.