POTATO ROLLS
Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Provided by Julie Clark
Categories Bread
Time 35m
Number Of Ingredients 9
Steps:
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in 12 dough balls (or 15 for smaller rolls).
- Place the dough balls into a greased 9x13 pan.
- Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
- Allow the pan to cool on a wire rack.
- Once the rolls are completely cool, store in an airtight container.
Nutrition Facts : Calories 225 kcal, Carbohydrate 36 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 27 mg, Sodium 244 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MASHED POTATO ROLLS
Potatoes are synonymous with our state. My grandmother always made these rolls, which everyone loved. Because it makes such a large batch, this recipe is great for company.
Provided by Taste of Home
Time 35m
Yield 32 rolls.
Number Of Ingredients 13
Steps:
- In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough 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. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired.
Nutrition Facts : Calories 137 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 176mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ICEBOX POTATO ROLLS
These tender rolls are a family favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you're ready. -Barb Linnerud, Boiling Springs, South Carolina
Provided by Taste of Home
Time 1h15m
Yield about 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly., In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky)., Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight., Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter., Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°., Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 187mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
MASHED POTATO ROLLS
These rolls are great with the potato soup. I got the recipe from my daughter's high school in Oregon,Its very good.
Provided by Sweet Southern Bell
Categories Yeast Breads
Time 18m
Yield 3-4 dozens
Number Of Ingredients 9
Steps:
- Soak yeast in lukewarm water.
- In large bowl place potatoes, sugar, eggs, salad oil, and milk. Mix together . Add yeast and flout to make a stiff dough.
- Place in greased bowl and cover. Place in refrigerator and use within 4 days.
- Punch down and knead slightly. Shape and let rise 11/2 hours or until double in bulk. Bake for 8 minute at 400.
Nutrition Facts : Calories 1413.5, Fat 56.9, SaturatedFat 10, Cholesterol 153.8, Sodium 1080.2, Carbohydrate 192.9, Fiber 7.2, Sugar 18.5, Protein 30.6
MASHED POTATO CINNAMON ROLLS
From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.
Provided by vonn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 40
Number Of Ingredients 16
Steps:
- Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.
- Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.
- Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.
- Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until light brown, 10 to 15 minutes.
- Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.
- Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 47.8 g, Cholesterol 21.8 mg, Fat 8.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 150.4 mg, Sugar 28.1 g
VICKI'S GOURMET POTATOES
This has been a holiday tradition and special occasion dish in our home and with our friends...I usually serve them with baked ham, but when the meal calls for mashed potatoes, and you want to give your family a treat, I suggest you try these! YUM!
Provided by SilentCricket
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook potatoes in salted water until tender.
- (About 10 minutes from time water gently boils) Drain.
- Combine potatoes with salts, onion, butter, cream cheese, and sour cream.
- Whip until mixture is smooth and fluffy.
- Place in buttered 2-qt.
- casserole.
- Top with grated cheese if desired.
- (May be covered and refrigerated overnight or frozen at this point, if desired) Bake at 350 for 30 minutes or until golden brown.
Nutrition Facts : Calories 393.7, Fat 18.8, SaturatedFat 10.8, Cholesterol 54.4, Sodium 447.8, Carbohydrate 50.4, Fiber 6.1, Sugar 4.1, Protein 7.9
VICKI'S MASHED POTATO ROLLS
Steps:
- Soften yeast in water, set aside. Combine prepared potatoes, butter, sugar, salt & milk. Cool to lukewarm. Add yeast & egg. Stir in 2 c flour, beat well. Stir in remaining flour or enough to make soft dough. Knead on lightly floured surface until smooth & elastic. (up to 8 min) Place in lightly greased bowl, turning once to coat.Cover: put in warm place, let rise to double in size, about 1 hr. Punch down, shape into ball, cover let rest 10 min. Shape into rolls, place on a greased cookie sheet. Let rise until double about 1 hr Bake at 350 10-12 min or until browned. Makes 2 dozen.
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