Ingredients
-
5
-
1
-
1 1/2
-
1/2
-
1/3
-
1/4
-
1
-
-
-
-
-
-
-
-
Directions
Potato Rolls,The mashed potatoes make these rolls light as a feather. They are easy because you don’t have to knead them and you can make them up to a day before you need them–baking them right before you want to serve them. Perfect for your big holiday dinners.,No egg(s) in this recipe?,used a bread machine to knead the dough comma and then roll them into buns by hand and they were fantastic. I did use canola oil in the place of butter but it didn’t make any difference to how great they were, they are beautifully light and the softest roles I’ve ever made.
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Steps
|
1
Done
|
In Large Bowl Combine 2 Cups of the Flour and the Yeast. |
|
2
Done
|
in Small Mixing Bowl Combine Warm Water, Potatoes, Butter, Sugar and Salt. |
|
3
Done
|
Add to Dry Ingredients in Mixing Bowl. |
|
4
Done
|
Beat With Electric Mixer For 30 Seconds on Low, Scraping Side of Bowl. |
|
5
Done
|
Beat on High Speed For 3 Minutes. |
|
6
Done
|
Stir in Remaining Flour With a Dough Hook (or Knead by Hand), as Needed (with Most Bread Recipes the Actual Amount of Flour Required Depends on Humidity, Etc. So Add Slowly Until Dough Pulls Away from Sides of Pan and Forms a Ball). |
|
7
Done
|
Cover and Refrigerate For 2 to 24 Hours. |
|
8
Done
|
Punch Dough Down. |
|
9
Done
|
Turn Out on Lightly Floured Surface. |
|
10
Done
|
Cover and Let Rest For 10 Minutes. |
