Potato Rolls Recipe - Allrecipes.com
Potato Rolls Recipe
  • READY IN hrs

Potato Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen rolls Change Servings
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Directions

  1. Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  2. Mix milk, mashed potatoes, shortening, 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.
  3. 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.
  4. Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  5. Grease 2 baking sheets.
  6. Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
  7. Preheat oven to 400 degrees F (200 degrees C).
  8. Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 2 hrs 45 mins

Footnotes

  • Cook's Note:
  • I roll out the dough to about 1/2 inch thick, cut out 4-inch diameter circles, brush with melted butter-olive oil mixture, and fold over to make half circles. I then brush the tops with the butter-oil mixture when the rolls are done.
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Reviews More Reviews

Dec 25, 2012

I made these to take to a Christmas dinner we were invited to. I love potato rolls and these didn't disappoint. They were easy to make and were very soft, fluffy & moist. I recommend oiling your fingers when you start to shape the rolls, as the dough can be a bit sticky. I did use butter in place of the shortening. I put them into cake pans--a dozen in one pan, and a bakers dozen in the other pan. Everyone raved about the rolls, so this one is a keeper!

 
May 21, 2013

Best rolls ever!

 
Aug 02, 2013

These make very nice rolls - rave reviews at the party I took them too. Half of them I rolled into balls and put in a 9-inch round pan. The other half I rolled out, cut into circles and then folded in half (these made for great sandwich rolls!). I followed the recipe except that I substituted some of the white flour with whole wheat flour.

 
Oct 08, 2013

These rolls are amazing! Soft and fluffy. The perfect dinner roll. If they aren't fluffy, you have used too much flour. The dough should be a little sticky. I have found my new favorite roll recipe.

 
Apr 20, 2014

These rolls are great! I made them as the recipe was written for family Easter dinner and everybody raved about them, none left over! So light and fluffy, and such a great taste they didn't need to be buttered. This has definitely become my go-to roll recipe.

 
Jan 06, 2014

A MUST try recipe. Made it as per recipe. They came out amazingly light and oh--my-goodness, I'm in bread roll heaven! Mmmuuach! Ty for sharing this recipe :D

 
Dec 16, 2013

Quick and easy, had a wonderful taste, went well with my homemade potato soup

 
Nov 08, 2013

You must try these, they are light and melt in your mouth delicious! We have made several bread and bun recipes and these are our favourite rolls. I do all my bread doughs in the breadmeaker, as I do these with success every time. Makes them so easy. I have subbed the vegetable shortening our on occasion for butter or vegetable oil. Still makes a beautiful roll. You can't go wrong with these. Challenge your best bun recipe with these!

 

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 2.8 g
  • 4%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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