Best Charlenes Potato Rolls Recipes
EASY POTATO ROLLS
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. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- 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-in. 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 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
CHARLENE'S POTATO ROLLS
I started making this recipe in about 1969. It is a recipe out of a reproduction of a 1800's cookbook. I've updated some of the original measurements and use Butter Crisco in place of "lard", etc. I found that instant mashed potatoes work just as well as boiling and mashing a potato. Try them -- they are easy and...
Provided by Charlene Stoller
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Begin by adding 1 pkg. active dry yeast to 1/2 cup lukewarm water along with 1 teaspoon sugar. Set aside to proof.
- 2. Combine 2/3 cup butter flavor Crisco shortening, 1 cup mashed potatoes, 1/2 cup sugar and 1 teaspoon salt and cream together using a paddle attachment in your stand mixer, or beat until smooth by hand in a large bowl.
- 3. Add two beaten eggs, 1 cup scalded and cooled milk and the proofed yeast; mix again.
- 4. Begin adding flour a cup at a time. Switch to your dough hook about two cups into the process. Continue adding flour until a smooth, elastic dough comes together. You will need somewhere between the 4 to 6 cups of flour depending on the flour you are using/the humidity of the day. I test the dough by feeling it. It should not be sticky but still leave a finger impression easily.
- 5. Allow to rise until double in size. Punch down and knead on a floured board for about 5 minutes. At this time you can either form the rolls or put the dough in a greased, covered bowl and put in the refrigerator until about an hour before you are ready to bake.
- 6. To form rolls: Roll dough to 1/2 inch thick rectangle. I use either a pizza cutter or sharp knife to cut the dough into squares about 3 x 3 inches. Take a square and put a small amount of softened butter on half of it. Fold in half and pinch edges together. Place on a greased baking sheet, seam side down and continue with rest of dough.
- 7. Allow rolls to rise until double in size. Preheat oven to 400 degrees and bake for about 12 to 15 minutes until golden brown.
- 8. Enjoy! PS - I use this same dough to make cinnamon rolls. I add a little ground cardamon to the dough to add to the flavor.
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