Best Contest Winning Potato Pan Rolls Recipes

EASY POTATO ROLLS

Easy Potato Rolls image

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

Ingredients

2 packages (1/4 ounce each) active dry yeast
1-1/3 cups warm water (110° to 115°), divided
1 cup warm mashed potatoes (without added milk and butter)
2/3 cup sugar
2/3 cup shortening
2 large eggs, room temperature
2-1/2 teaspoons salt
6 to 6-1/2 cups all-purpose flour

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.

POTLUCK PAN ROLLS

Potluck Pan Rolls image

The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they're great alongside any entree. Folks are disappointed if I don't bring them to potluck dinners. -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Time 40m

Yield 27 rolls.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1/3 cup plus 1 teaspoon sugar, divided
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, melted
2 large eggs
1/4 cup instant nonfat dry milk powder
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour, and the remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13x9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake rolls until golden brown, 17-20 minutes. Cool on wire racks.

Nutrition Facts : Calories 141 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 158mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

POTATO PAN ROLLS

Potato Pan Rolls image

I got this recipe from Taste of Homes 2001 Holiday edition and they easily became our favorite! Time does not include the doubling since it can vary. Mashed potatoes can be made ahead to save time. Although I've seen similar recipes here, this one has varied amounts of ingredients and no chilling time.

Provided by Marlene.

Categories Yeast Breads

Time 1h2m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2-5 cups all-purpose flour
3 tablespoons sugar
2 (1/4 ounce) packages fast rise yeast
1 1/2 teaspoons salt
1 1/4 cups water
3 tablespoons butter or 3 tablespoons margarine
1/2 cup mashed potatoes (prepared without milk or butter)
additional all-purpose flour

Steps:

In mixing bowl, combine 2 cups flour, sugar, yeast and salt.
In saucepan, heat water and butter to 120*-130*.
Add to dry ingredients; beat until smooth.
Stir in mashed potatoes and enough remaining flour to form a soft dough.
Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes).
Cover and let rest for 10 minutes.
Divide into 16 pieces and shape each into a ball.
Place in two greased 8 or 9 inch baking pans.
Cover and let rise in a warm place until doubled, about an hour.
Sprinkle with additional flour (optional).
Bake at 400* for 18-22 minutes or until golden brown.
Remove from pans to wire racks to cool.