Mom’s Potato Rolls

I love carbs. Especially warm out of the oven. If you’ve been following along with this blog, then you know that I am addicted to food, specifically any form of bread product. These rolls are no exception. I lovelovelovelove them. I like regular rolls fine, but there’s something about the potato addition to this recipe that makes me weak at the knees and immediately ravenously hungry. This last time I made these rolls was to have some extra bread lying around because the tortillas, 9-grain load and french baguette just weren’t enough. Also, these little rolls make the best snacking sandwiches! I love them. 
This recipe I have from my Mom is at least 25 years old and been made hundreds of times. I’ve made these more than enough times to switch a few things in the recipe around to makes them turn out the very best. Also, here are a few tips that are just as important, so read very closely! You’ll be glad you did.
1. Use glass baking dishes. You do not want hard dark brown bottoms like you would get with the non stick metal kind. And make sure you grease your glass bakeware with plenty of butter! It makes a small, yet noticeable difference.
2. When you think they’re done rising, wait another 30 minutes. If after an hour or so your rolls haven’t risen as much as you’d like, leave them alone until they have! Letting them sit and rise is another very important step to getting a soft, chewy and pillowy texture. The potato sometimes tends to weight the dough down, so give the rolls time. 
3. DO NOT over bake! This may take a little trial and error because everyone’s oven is different, but check them 5 minutes before you think you should. Better to be safe than sorry!
Another thing that I quickly wanted to mention too was that your leftover mashed potatoes can go right into this dough! I love using leftovers! Potatoes are inexpensive as is, but when you have some cold mashed potatoes that you don’t know what to do with and you’re sick of making hashbrowns, then these rolls turn into a wonderful alternative! Making your own bread is not only economical but also healthier for your family! In turn, it just takes a little extra time out of your day. In my opinion, these little bad boys worth it! So try them out and tell me what you think!
Mom’s Potato Rolls
yield: 24 rolls
Ingredients:
1/2 cup warm water
2-0.25 oz. packets quick rise yeast
2 teaspoons sugar
2/3 cup butter, melted (& cooled slightly)
2/3 cup sugar
1/2 cup warm milk
1/2 teaspoon salt
1 cup mashed potatoes, warmed
2 eggs
4 1/2-5 1/2 cups all purpose flour
Directions:
In large bowl, sprinkle yeast and sugar onto warm water. Let stand until yeast bubbles form, about 5 minutes. Stir in butter, sugar, warm milk and salt. Add in mashed potatoes, eggs and 3 cups flour. Stir until dough becomes thick and hard to mix. Knead dough adding in more flour as needed until dough is slightly sticky but won’t stick to your hands (for me, its between 4 1/2-5 cups). Grease large bowl with a little oil or melted butter, place dough into bowl and cover with plastic wrap. Let rise for 1-1 1/2 hours until doubled in size. Punch down dough and divide into 24 equal pieces. Roll into small balls and place into greased glass baking dishes. Cover rolls with plastic wrap and let rise another 1-1 1/2 hours until doubled in size. Preheat oven to 400 degrees and bake rolls 15 minutes (except, check them after 10!) Rolls are best served warm, but are still great at room temperature. Store in air tight containers.
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4 Responses to “Mom’s Potato Rolls”

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    1
    Barbara Bakes — June 26, 2010 at 12:18 am

    I love a yummy potato roll, but haven't made them at home before. Thanks for sharing your mom's recipe!

    Reply

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    2
    mike burch — October 14, 2013 at 6:01 am

    thank you very much..i am going to give this a try but in bread form instead of rolls..do you think that will be ‘ok’ ??….thanks again..from mike in Ocala,fllorida

    Reply

    • Lauren — October 15th, 2013 @ 10:13 am

      I’ve never tried this recipe as a loaf before…reduce the oven temp a bit and cook for a longer time…like closer to 45 min to 1 hour. Good luck! Let me know if it works!

      Reply

      • mike burch — October 25th, 2013 @ 8:07 am

        Hello there,,Lauren…thanks for the recipe and excellent advise. I reduced the amount of potatoes to 3/4 of a cup..used the potato water instead of milk,and used king arthur unbleached bread flour.(never used that brand before so thought I would give it a try)…look very dry so added another 3/4 cup of potato water…refrigerated it over night(about 14 hours).oh yeah mixed this in my stand mixer with my flat paddle then switched to the dough hook for about 8 minutes..then put it in the refrigerator over night…made two loaves .it took about about 6 hours to rise then baked at 350 degrees for 25-30 minutes ..covering the loaves with a sheet af aluminum foil for the last 25 minutes…my family said this was the BEST TASTING BREAD I HAVE MADE SO FAR,,,By the way this was very very sticky dough…thank you very very much for helping out this old man

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