Potato Rolls

A recipe from my wonderful mother! I remember coming home from school to the smell of fresh baked rolls and these rolls can almost make a bad day good after eating one!

Here are a few things I have learned about making yeast breads: 

1. Do not add too much flour when mixing the dough(but if you do you can always add some water or liquid for a quick fix!)

2. Make sure the dough has risen fully(doubled in size) before baking.

3. Do not over bake!

 Most breads freeze great!(You can make these rolls a day or two ahead and freeze in a airtight container. Just remove from freezer to thaw a few hours before eating and reheat in microwave or oven if desired.)

Dinner Rolls

2 t. yeast

3/4 c. warm water

1 egg, beaten lightly

1/4 c.+ 2 T. sugar

3 T. butter, softened(plus 1-2 T. for brushing hot rolls)

1/2 c. mashed potato(or 5 T. potato flakes/ buds mixed with 7 T. warm water)

1 1/8 t. salt

3 1/2c. bread or unbleached all purpose flour(about 1 pound or more)

Dissolve yeast in warm water in a small bowl. In the bowl of a stand mixer with a dough hook attachment, mix together the egg, sugar, butter, mashed potato, salt, and 2 c. flour. Add yeast mixture and mix together for about 2 minutes. Gradually add more flour until dough pulls cleanly away from the sides of the bowl. Knead the dough for about 5 more minutes, adding more flour if necessary until the dough is slightly tacky but not too sticky. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and cloth towel. Let rise until light and doubled in size, about 60 to 90 minutes.

Grease 2 cookie sheets or line with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 15 or more 2 oz. pieces. Shape into balls. Place on cookie sheets spacing evenly. Cover with plastic wrap and rise until light and doubled in size, about 45 to 60 minutes.

Heat oven to 400 degrees F. Uncover dough. Bake rolls 9-12 minutes until golden. If desired brush with melted butter. Remove from pans and cool on wire rack. 

Yield:About 15 large rolls

The finished dough after mixing, I use a spatula to remove it from the bowl. (This is a larger batch than the recipe)

After turning the dough into the bowl. Ready for the first rise.

Fully risen and ready to bake!

Hot, buttered rolls!
Hope you enjoy, Donna