LEFTOVER MASHED POTATO BREAD AND ROLLS
Time 2h45m
Number Of Ingredients 9
Steps:
- In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Prepare a 9x13 casserole dish and a 9x9 casserole dish for rolls by spraying them generously with cooking spray. Grab approximately 3 Tablespoons of dough and slowly pull ends down and under the dough creating a ball. Place this in the greased casserole dish. You should be able to get 3 across and 4 down, making 12 in the 9x13 pan and 3 across and 3 down in the 9x9 pan, making 9 in the small pan. Cover prepared dough with a dish towel and let rise again for another hour. Preheat oven to 350*F Bake rolls for 25 minutes UNCOVERED or until tops of rolls are golden. Remove from oven and rub butter on top of rolls. Serve immediately.
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.
OLD FASHIONED MASHED POTATO ROLLS
These rolls are perfection! They are light and fluffy and has that wonderful yeasty aroma of bread baking. There are instructions for both the traditional kneading and using the bread machine technique. The cloverleaf pattern looks so elegant and yet is so easy to shape that even your small kids could help. To get a tender soft top, brush tops of bread with butter as soon as it comes out of the oven. Note that bread coming out of the oven has a harder crust that when it cools. To soften the crust even more, cover bread lightly with a clean tea towel as it cools.
Provided by Abby Girl
Categories Breads
Time 3h10m
Yield 18 rolls
Number Of Ingredients 9
Steps:
- In a small saucepan, heat together milk, potato and shortening until the ingredients have melted. In a large bowl, stir together 3-1/2 cups of the flour, sugar, yeast and salt; stir in the milk mixture and egg. With a wooden spoon, gradually stir in enough of the remaining flour to make soft dough, mixing with hands if necessary.
- Turn out dough onto lightly floured surface; knead for 8 - 10 minutes or until smooth and elastic. Cover with a tea towel; let rest for 10 minutes.
- To make cloverleaf buns, pinch enough dough and shape into a small ball. Arrange 3 balls in one muffin cups that have been sprayed with Pam. Continue until you have shaped 18 muffin cups. Cover and let rise in warm place until doubled in bulk, 30 - 60 minutes. (Note: I sometimes cut the dough in half and will do half in muffin cups and half in a 8" x 8" square pan).
- Brush with butter. Bake in centre of 400 oven for 10 - 12 minutes or until golden brown.
- Bread Machine Method: Use 4-1/2 cups flour. Into pan of machine, add in order potatoes, milk, egg, shortening, sugar, salt, flour and yeast. Choose dough setting. Remove from machine; shape and bake as directed.
- Butter Mashed Potato Rolls: To get that rich buttery taste, drizzle each bun with melted butter then cover with clean tea towel. These buns come out rich and decadent.
POTATO ROLLS
I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.
Provided by Derrick Van Hoeter
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g
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.
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
CONTEST-WINNING POTATO PAN ROLLS
Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
Provided by Taste of Home
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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