* Exported from MasterCook *
Rolls, Easy Potato 1
Recipe By : Jeanette McKinney
Serving Size : 45 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Potatoes
Amount Measure Ingredient -- Preparation Method
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4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each)
1 1/3 cups water -- warm, (110 to 115F), divided
1 cup potatoes -- mashed, warm, Note 1:
2/3 cup sugar
2/3 cup shortening
2 large eggs -- room temp
2 1/2 teaspoons salt
6 cups all-purpose flour -- (to 6 1/2C)
After I discovered this recipe, it became a mainstay for me. I make
the dough ahead of time when company is coming, and I try to keep
some in the refrigerator to bake for our ranch hands. Leftover mashed
potatoes are almost sure to go into these rolls.
Video on site
Note 1: (without added milk & butter)
Prep: 20 min. + rising
Bake: 20 min.
In a small bowl, dissolve yeast in 2/3 cup warm water. In a large
bowl, combine mashed potatoes, sugar, shortening, eggs, salt,
remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until
smooth. Stir in enough remaining flour to form a soft dough.
Do not knead. Shape into a ball; place in a greased bowl, turning
once to grease the top. Cover and let rise in a warm place until
doubled, about 1 hour.
Punch down dough; divide into thirds. Divide and shape 1 portion into
15 balls; place in a greased 9" round baking pan. Cover with a
kitchen towel. Repeat with remaining dough. Let rise in a warm place
until doubled, about 30 minutes. Preheat oven to 375F.
Bake rolls until golden brown, 20 to 25 minutes. Remove from pans to
wire racks. Serve warm.
Cal 106, Fat 3g, Carb 17g, Sod 136mg, Fiber 1g, Pro 2g
Review: Everybody liked these rolls. It was easy to add mashed
potatoes by just whipping up a dried potato mix. I turn my oven onto
350 for one minute and then immediately turn it off. This gives me a
nice warm place to let my dough rise, especially in the winter time.
I was worried about using my machine when I saw "Do not knead". But
it worked out fine and was a success.
Review: hese are just like non used to make. I did use leftover
mashed potatoes (with the butter and milk added) and they turned out
perfect. Great flavor, light, airy. I made one pan of 15 and froze
the rest of the balls as directed in another review. This is a keeper recipe.
Review: I've been making potato rolls for many years using my
grandmother's recipe. The only thing I do differently is use the
water the potatoes were cooked in for the warm water. Everybody loves them.
Review: I made these rolls for a ladies luncheon I was hosting and
they were a smash hit! One lady, who often brings her homemade rolls,
even asked for the recipe! My husband is not a big bread eater, but
asked for a roll instead of toast for breakfast until they were gone.
Review: Just a cool little tip. I have a small heating pad that I set
my bowl on to rise the dough. Set it on low and Wallah it's ready in no time.
Review: I make bread all the time, and have taught myself shortcuts
to make it less time consuming. The optimal way for yeast is to let
it rise in warm water, but u can skip step and just add it to ur dry
ingredients. It will rise, unlike what someone said! It just takes
alittle longer! But it will work. As far as the new baker that added
that less of flour, u need to practice again and again. U didn't do
the recipe correctly Baking is an art! Once u get the hang of it, it
is easy to make!
Review: Delicious rolls and so easy to make. For those of you who had
trouble with yours not turning out right or had trouble following the
directions. Go back and slowly read the directions again! She has
them clearing written out. Dry yeast has to be dissolved in water so
it can grow and do it's job before adding it to your other bread
ingredients or it won't rise properly. She clearing states to
dissolved it in 2/3 cup of warm (not hot) water and add it later to
your warm (not cold or hot mashed potatoes), shortening, eggs and
salt, then mix well before adding your flour. When making any kind of
bread involving yeast its a very good idea to purchase a good quality
baking thermometer because it's critical not to have your water to
cool or to hot if you want your bread to turn out right. If your
liquid is to cold your yeast won't grow and if it's to hot it will
kill your yeast both of which will result in failure. Ideally your
liquid should be no cooler then 90 degrees and no hotter then 120
degrees if you want a nice loaf of any kind of yeast bread. I usually
make sure my liquid is somewhere between 110 to 120 degrees. You also
want a nice warm place to let it rise with no cool drafts. I usually
turn my oven on it's lowest setting while starting my bread and place
a small bowl of water in the bottom of my oven so my crust doesn't
dry out while rising. Once the oven reaches it's lowest temp I then
turn my oven off and let it sit to cool a bit. My lowest oven setting
is 150 degrees. Once I get my bread together and in a greased bowl my
oven has cooled down to just the right temp for my bread to rise and
I don't have to worry about any drafts while it rises. I do the same
thing after I've shaped my loaves and after they have risen I
carefully and gently take them out of the oven to heat it to it's
baking temperature then return my loaves to bake. I also brush either
butter or an egg wash on top of my loaves before they do their final
rise. For those of you who are new to baking bread if you use an egg
wash on your bread your crust will be chewy and if you use butter it
will be soft. Some like it one way and some the other and a few of us
like it both ways depending on what kind of bread your making. Hope
this helps some of you new to baking bread. It takes more work to
make fresh homemade bread but is so rewarding and you know exactly
what your feeding your family without all those preservatives they
add to store bought bread these days that every one knows are
unhealthy and dangerous to be eating. One more thing, you can shape
your remaining dough into balls, freeze them on a cookie sheet or
jelly roll pan then put them in freezer Ziploc bags and take them out
place them in a greased biscuit pan to thaw on your counter (fast),
slightly warm oven (faster) or in your fridge (over night) and rise
and bake as usual. They will taste just like you just made them fresh.
Review: I saw this recipe yesterday and immediately printed it. I
then made the rolls since I had some potatoes that needed to be used.
They are some of the best rolls I've ever tasted! I made one third as
dinner rolls and used the rest for cinnamon rolls. Delicious!!!
Review: These rolls have become a must-have for our family
Thanksgiving meal. I tried these rolls when they first were in the
Taste of Home magazine and I have been baking them ever since. They
are absolutely delicious!
Review: I did something wrong with my yeast. It never doubled but I
decided to make it anyway. best rolls me and my husband have ever had!
Review: This was very easy recipe to follow. As always read the
recipe thoroughly first, then start following it.My kitchen must have
been a little cool, because it wasn't rising in a timely manner, so I
put a heating pad under the pans with a heavy towel in between the
heating pad and the pans with another towel over the pans. The rolls
turned out wonderful. This recipe is definitely a keeper. Thank you
Jeanette for passing it on.
Review: I had a little bit of trouble at the end when I realized I
hadn't added the yeast because the recipe didn't tell me too. I added
the yeast after adding all the "remaining water" and 2 cups of flour.
It looked like thin cream soup!I added the 4 more cups of flour but
it still wasn't thick enough to really form into a ball so I ended up
adding a 1/2 cup flour at a time until it did form a ball. At the
point when it was time to form balls my dough was very tacky so I
dusted the balls in flour as I was rolling them. I added a few things
at this point some I left pain, some I added minced garlic and herbs
and the rest I sprinkled sesame seeds on.I mixed in 1 cup of shredded
cheddar cheese in with the mashed potatoes.The end result was good.
S(Internet address):
https://www.tasteofhome.com/recipes/easy-potato-rolls/
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Per Serving (excluding unknown items): 106 Calories; 3g Fat (29.3%
calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 123mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2021 - 0414