Potato Rolls
Potato Rolls requires about 45 minutes from start to finish. This recipe serves 36 and costs 11 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 127 calories, 3g of protein, and 4g of fat per serving. A mixture of salt, shortening, water, and a handful of other ingredients are all it takes to make this recipe so yummy. 220 people were glad they tried this recipe. It is brought to you by Spicy Southern Kitchen. It works well as a hor d'oeuvre. Overall, this recipe earns a not so great spoonacular score of 26%. Try Buttermilk Potato Rolls {Fluffiest Most Delicious Rolls I’ve Ever Met}, Savory Potato Rolls (A/K/A Potato Knishes the Easy Way), and Potato Rolls for similar recipes.
Servings: 36
Ingredients:
3 (1/4 ounce) packets active dry yeast
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs, slightly beaten
6 cups all-purpose flour
2 cups warm milk
½ cup mashed potatoes
2 teaspoons salt
½ cup shortening
½ cup sugar
¼ cup warm water (105 to 115 degrees)
Equipment:
bowl
baking paper
plastic wrap
wax paper
cake form
oven
Cooking instruction summary:
In a large bowl, stir together the shortening, warm milk, sugar, and mashed potatoes.In a small bowl, dissolve the yeast in the warm water. Add to ingredients in the bowl.Sift together the flour, baking soda, baking powder, and salt onto a piece of wax paper or parchment paper.Stir the eggs into the mashed potato/yeast mixture. As you stir them in, gradually start adding the flour mixture.Once everything is mixed together well, cover the bowl with plastic wrap. Either let dough rise at room temperature for 1 to 2 hours (if you want to bake that day) or let dough rise overnight in refrigerator. Since this dough makes enough for about 3 dozen rolls, I typically section out of the dough to rise at room temperature and put the rest in the refrigerator. (It will keep a good 3-5 days.)Once dough has doubled in bulk, shape it into balls a little bigger than a golf ball and place in a greased cake pan. Let rise until doubled in bulk, about 30 minutes to 1 hour.Bake in a 375 degree oven until golden brown, about 15 to 18 minutes.
Step by step:
1. In a large bowl, stir together the shortening, warm milk, sugar, and mashed potatoes.In a small bowl, dissolve the yeast in the warm water.
2. Add to ingredients in the bowl.Sift together the flour, baking soda, baking powder, and salt onto a piece of wax paper or parchment paper.Stir the eggs into the mashed potato/yeast mixture. As you stir them in, gradually start adding the flour mixture.Once everything is mixed together well, cover the bowl with plastic wrap. Either let dough rise at room temperature for 1 to 2 hours (if you want to bake that day) or let dough rise overnight in refrigerator. Since this dough makes enough for about 3 dozen rolls, I typically section out of the dough to rise at room temperature and put the rest in the refrigerator. (It will keep a good 3-5 days.)Once dough has doubled in bulk, shape it into balls a little bigger than a golf ball and place in a greased cake pan.
3. Let rise until doubled in bulk, about 30 minutes to 1 hour.
4. Bake in a 375 degree oven until golden brown, about 15 to 18 minutes.
Nutrition Information:
covered percent of daily need
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