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Potato Rolls

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Ingredients

Adjust Servings:
5 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/2 cups water (105 to 115 f)
1/2 cup mashed potatoes
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt

Nutritional information

130
Calories
25 g
Calories From Fat
2.9 g
Total Fat
1.7 g
Saturated Fat
6.9 mg
Cholesterol
133.7 mg
Sodium
22.9 g
Carbs
0.8 g
Dietary Fiber
2.2 g
Sugars
2.9 g
Protein
51g
Serving Size

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Potato Rolls

Features:
    Cuisine:

    No egg(s) in this recipe?

    • 216 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    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.

    11
    Done

    Grease 13x9-Inch Baking Pan.

    12
    Done

    Shape Dough Into 24 Rolls.

    13
    Done

    I Divide by Cutting Dough Piece in Half and Then Each of Those Pieces in Half--Continuing Until I Have 24 Pieces.

    14
    Done

    That Helps to Get a More Uniform Size.

    15
    Done

    Make Balls by Holding Dough in Both Hands and Gently Smoothing by Pushing the Edges Towards the Back.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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