Friday, April 29, 2011

Potato Rolls

I got this recipe from a sister in my ward. She made these for an activity and I HAD to have the recipe. They are so delicious, soft, and perfect! I thought I had already added this recipe to my collection on here. I guess I didn't, because I can't find it. So, even if it's here, I'll repost. It's worth it. I hope you make these and enjoy them as much as we do.

Potato Rolls
4 cups hot water
2 Tbsp yeast
1 Tbsp salt
1/2 cup sugar
3 eggs
2 cups potato flakes
1 stick of margarine/butter
4 cups flour
3-5 cups flour

Step 1:
Pour 4 cups hot water into mixer. Sprinkle 2 Tbsp yeast over top of water. Add 1 Tbsp salt. Add 1/2 cup of sugar. (you don't need to stir this. Just sprinkle the yeast over the water evenly, then pour the salt ans sugar over the yeast evenly.  It will force the yeast to the bottom) Let sit for approx 5 minutes, until slightly foamy.

Step 2:
Add 3 eggs, 2 cups potato flakes, margarine or butter, and 4 cups flour - use dough hook - beat 5 min.

Step 3:
Add 3-5 cups more flour. (I usually add 4. If it is humid you may need to add a little more. The dough will be quite sticky, but smooth in appearance.)

Step 4:
Use a plastic spatula to remove dough. Pour into a large tupperware or plastic bowl sprayed with non-stick cooking spray. Cover lightly with lid or plastic wrap that has also been sprayed. Let rise 1 hour.

Step 5:
Sprinkle a little flour over the top of the dough and gently pat down to release some of the air. Divide into 5 portions. Using a lot of flour on your board, pat out or roll out each portion of dough into a circle. Use a pizza cutter to cut it into 8 slices (or triangles). Roll each slice beginning at the large end to make a crescent. Pinch the ends together to make it more round. Place rolls onto greased baking sheet. I fit 20 per 10X15 pan. Batch makes two pans, 40 total. Cover loosely with a cloth, or with plastic wrap sprayed with non-stick cooking spray. Let rise 1 hour. *If you have excessive flour on the rolls, just brush them off with a little pastry brush before baking them.* Bake 400F for 12 minutes. Check bottoms of rolls with a spatula to make sure they are slightly browned.

The most important ingredients are yeast and flour. Use SAF Instant Yeast or other good yeast and Unbleached flour.

Dough is very sticky, but that is what makes good rolls. Make sure you beat the dough at least a total of 7 minutes - 5 minutes with first addition of flour, and at least 2 more minutes with second addition of flour.

You can make this recipe into cinnamon rolls, bake at 350F for 20-30 minutes. the higher temperature makes them too tough.


HEAVENLY! absolutely Heaven in a bread! light and fluffy, sweet and mmmm heaven! I have not tried these as cinnamon rolls. I may have to split the batch to make half rolls and half cinnamon rolls. Love these!

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