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Potato Rolls

Potato Rolls recipe image
These classic potato rolls are the epitome of comfort baking. By incorporating hot mashed potatoes into the dough, you achieve an incredibly soft, tender crumb that stays moist longer than standard white bread rolls. The shortening adds richness, while the sugar provides a subtle sweetness and helps create a beautiful golden-brown crust. They are perfect alongside soups, stews, or as a side for holiday dinners. The aroma filling your kitchen while they rise is worth the wait. These rolls are easy to make from scratch and offer a homemade quality that store-bought versions simply cannot match. Serve them warm with a pat of butter for the ultimate treat.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 1211.6
Dietary: Vegetarian
Description
These classic potato rolls are the epitome of comfort baking. By incorporating hot mashed potatoes into the dough, you achieve an incredibly soft, tender crumb that stays moist longer than standard white bread rolls. The shortening adds richness, while the sugar provides a subtle sweetness and helps create a beautiful golden-brown crust. They are perfect alongside soups, stews, or as a side for holiday dinners. The aroma filling your kitchen while they rise is worth the wait. These rolls are easy to make from scratch and offer a homemade quality that store-bought versions simply cannot match. Serve them warm with a pat of butter for the ultimate treat.
Ingredients
  • 1 package Active dry yeast
  • 1/4 cup Warm water
  • 1/2 cup Hot mashed potatoes
  • 1/4 cup Shortening
  • 1/4 cup Sugar
  • 1 1/2 teaspoon Salt
  • 1 cup Milk, scalded
  • 1 Egg
  • 4 cup Sifted flour
Directions
  1. 1
    Dissolve active dry yeast in warm water (110&# 194;°F) and let stand for 5-10 minutes until foamy.
  2. 2
    In a large bowl, combine hot mashed potatoes, shortening, sugar, salt, and scalded milk.
  3. 3
    Stir the mixture well and allow it to cool to lukewarm temperature (about 100-110ðF).
  4. 4
    Stir in the softened yeast mixture and the egg.
  5. 5
    Add 2 cups of sifted flour and beat until smooth and well combined.
  6. 6
    Stir in enough of the remaining flour to form a soft, slightly sticky dough.
  7. 7
    Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
  8. 8
    Place dough in a lightly greased bowl, turning to coat, cover, and let rise in a warm place until doubled, about 1 hour.
  9. 9
    Punch down the dough to release air, shape into a ball, cover, and let rest for 10 minutes.
  10. 10
    Divide dough and shape into individual rolls, placing them on a greased baking sheet.
  11. 11
    Cover the rolls and let rise again until doubled in size, about 1 hour.
  12. 12
    Bake in a preheated 400ðF (204ðC) oven for 10-12 minutes, or until golden brown.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 1211.6kcal
% Daily Value *
Total Fat 20.2g32%
Saturated Fat 6.5g33%
Cholesterol 47.8mg16%
Sodium 7491.1mg313%
Total Carbohydrate 221.7g74%
Dietary Fiber 8.6g35%
Sugars 19.2g
Protein 30.8g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use leftover mashed potatoes from a previous meal for the best flavor and texture. Ensure the potatoes are smooth and free of lumps before mixing into the dough.

If the dough feels too sticky during kneading, add flour one tablespoon at a time. Conversely, if it feels too dry, add a teaspoon of water. The dough should be soft and slightly tacky but not stick heavily to your hands.

Store cooled rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls for up to 3 months. Thaw at room temperature or warm in the oven before serving.

You can substitute the shortening with unsalted butter for a richer, more traditional flavor. If using butter, ensure it is softened or melted but not hot enough to kill the yeast.

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