Recipe by Derrick Van Hoeter
"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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2 1/4 teaspoons
active dry yeast
scalded milk, cooled
prepared mashed potatoes
1 1/2 teaspoons
4 1/2 cups
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!
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.
Best rolls ever!
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.
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.
So much better than store bought rolls. They were light and fluffy and gone quick.
I just made this, and yes, they turned out really yummy, tho I wish I'd made them bigger for sandwiches. As is, we had them fresh out of the oven as slider buns. I found, like some other reviewers, that they didn't rise as much as many other yeast bread/roll recipes I've made. Perhaps that had a little to do with how cool and dry it is here, but it is to be noted. However, they are definitely worth a try (especially for a holiday meal, these would be perfect). I'm glad I saved half the dough for rolls later. I'll have to see if it rises after being in the fridge for a day, but it's worth a shot to have fresh bread. If it doesn't work, lesson learned.
Love these rolls so much! Pretty easy to make for someone who's never done it before. Honestly the best roll I've ever had. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 25
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