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Potato Rolls

Potato Rolls

"'This is my favorite recipe for dinner rolls since they rise nice and high and brake up fluffy and golden brown,' says Loraine Meyer of Bend, Oregon. 'I won a ribbon at the county fair with these rolls two years in a row.'"
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Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, shortening and water to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Add mashed potatoes and eggs; beat until smooth. Stir in enough remaining flour to form a stiff dough. Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate for several hours or overnight.
  2. Turn dough onto a lightly floured surface and punch down. Divide in half. With greased hands, shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a knot. Place 2 in. apart on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 2 hours. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks.

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Reviews

Read all reviews 32
  1. 35 Ratings

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Most helpful positive review

I did everything as directed and the rolls turned out wonderful. It was simple to make the knots with this dough. When I took them out of the oven I brushed them with shortening because I do tha...

Most helpful critical review

I am very disappointed in this recipe!:( I followed directions to the letter. Let them rise for what was recommended and they didn't rise!:( I checked to make sure my yeast wasn't expired and it...

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I did everything as directed and the rolls turned out wonderful. It was simple to make the knots with this dough. When I took them out of the oven I brushed them with shortening because I do tha...

I have made these for every special holiday. They are delightful and everyone looks forward to them. Take note though. The knots as the recipe describes make sandwich rolls. If you want dinner r...

nice recipe. I had to make a few change do to lack of a few thing half whole wheat and buttermilk inplace of milk. made for a very light and fluffy roll. thank for the recipe. I use it when ever...

These rolls turned out really good! I've tried quite a few recipes from online sources and most left me not liking the product it produced. But these rolls were perfect! Thanks for posting the r...

I did everything as directed except the baking time, My baking time is only 18 Minutes. It's turn out wonderful I love this rolls and will bake them again. Thank you for sharing.

This recipe is excellent. It is easy to follow and the results are flawless. I do think the prep time should be increased to show the rising time, however. I will be making this recipe again. Th...

I made this recipe the regular way of making bread with two rises instead of the refrigerator method. I needed them quicker. The rolls were soft and well liked. The kiddos said they were perfect...

Loraine, I made one dozen of these babes, and, they rose beautifully. The texture upon breaking into this roll was really pillowy-soft. It's no wonder these tasty rolls kept winning. The textur...

I am very disappointed in this recipe!:( I followed directions to the letter. Let them rise for what was recommended and they didn't rise!:( I checked to make sure my yeast wasn't expired and it...

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