Arlenes Potato Rolls Recipes

POTATO ROLLS

Steps:

• Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
• Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
• Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

AMISH POTATO ROLLS

Steps:

• Sprinkle yeast over water that has been placed in your mixer.
• Allow the yeast to activate and then mix in sugar.
• Then add potatoes, salt, shortening, and eggs.
• Add flour a cup at a time stopping at 8.
• Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
• Place in a greased bowl and cover with a towel.
• Allow to rise till doubled in a warm place.
• Measure another 1/2 c flour into a bowl.
• Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
• Break off dough and form into rolls.
• Roll into flour just to coat.
• Place on a greased pan and allow to rise till almost doubled.
• Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
• Prep time does not include rise time as that will vary.

POTATO ROLLS

Steps:

• In large bowl combine 2 cups of the flour and the yeast.
• In small mixing bowl combine warm water, potatoes, butter, sugar and salt.
• Add to dry ingredients in mixing bowl.
• Beat with electric mixer for 30 seconds on low, scraping side of bowl.
• Beat on high speed for 3 minutes.
• 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).
• Cover and refrigerate for 2 to 24 hours.
• Punch dough down.
• Turn out on lightly floured surface.
• Cover and let rest for 10 minutes.
• Grease 13x9-inch baking pan.
• Shape dough into 24 rolls.
• I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.
• That helps to get a more uniform size.
• Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.
• Place rolls in prepared pan.
• Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).
• Bake at 400°F for 16 to 20 minutes or until golden brown.

ARLENE'S POTATO ROLLS

Steps:

• Dissolve 2 pkgs active dry yeast in warm water, add salt and 2T sugar.
• Heat until warm: mashed potatoes, butter, 1Cup sugar and milk.
• To the potato mixture, add yeast mixture, then mix in flour.
• Mix well and turn out on floured board and kneed for 10 minutes.
• Let rise for 1 hour in greased bowl (in a warm area). If you haven't killed the yeast it will double in size.
• Wait an hour and punch down and make round rolls (large is best).
• Let rise another hr (or more) and bake in oven for 20 minutes at 350 degrees.
• Sometimes longer....
• Then sit back and watch brains fall out.
• Delicioso!

5 DAYS IN THE REFRIGERATOR POTATO ROLLS

Steps:

• Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 Cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.
• Place in greased bowl, turn grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.

REFRIGERATOR POTATO ROLLS

Steps:

• In large mixing bowl thoroughly mix 2 cups flour and yeast. In pan heat milk, shortening, sugar and salt until warm (115 - 120 degrees). Stir in potatoes.
• Add to dry mixture in bowl.
• Add eggs.
• Beat at low speed for 1/2 minute. Beat 3 minutes at high speed.
• By hand stir in enough remaining flour to make a soft dough.
• Place dough in greased bowl; turn once to grease surface. Cover and refrigerate several hours or up to 1 week.
• To use dough, grease 13 x 9-inch pan.
• Makes 32 rolls.
• Cover and let rise about 45-60 minutes.
• Bake at 375 for 25 - 30 minutes.

SWEET POTATO ROLLS

Steps:

• Peel potato and dice into a sauce pan, add enough water to cover and cook until tender, drain reserving 1/4 cup of the potato water.
• Cool the potato water to lukewarm and dissolve yeast in it.
• Mash potato and beat in salt, sugar and butter vigorously.
• Heat milk until a film shines on top, skim and add to potato mixture. When the right temperature has been reached whisk in the dissolved yeast.
• Stir in flour 1 cup at a time until kneading consistency is reached, lift onto a floured board and knead until smooth and elastic, adding flour as necessary. Place in a greased bowl and cover with a tea towel, let rise in a warm place until doubled in size.
• Punch down dough, pinch off pieces slightly larger than a golf ball and place in greased muffin pan, let rise until doubled.
• Bake in a preheated oven at 425°F for 13 to 15 minutes or until done (ovens vary), remove to a wire rack to cool.