Vickis Mashed 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.

MASHED POTATO ROLLS

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.

VICKI'S GOURMET POTATOES

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.

MASHED POTATO CINNAMON ROLLS

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.

MASHED POTATO ROLLS

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.

QUICKER POTATO ROLLS

Steps:

• In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.