Potato Rolls Recipe
Super easy to make and goes great with any meal, these potato rolls are a great recipe to start testing your bread making skills. Well at least they were my beginner course. There is no need to knead the dough more than once and there is no detailed way to go about kneading the ingredients together.
Now, in this recipe, I have added directions to proof your yeast. Proofing is not necessary if you know that your yeast is fresh but really I like doing this step no matter what. For one, I like to make sure my yeast is going to activate and rise before putting it in the rest of the ingredients that way I am not wasting my time, energy, money and precious ingredients. And second, I just feel it helps. Most bakers say it doesn’t but call me crazy I think it helps my breads. It’s an easy step and doesn’t take but one to two minutes to do.
This recipe is made with mashed potatoes. If you have some leftovers that are not very seasoned you can use those potatoes but you can also use instant or dry potatoes. I like to dehydrate potatoes for long term storage so I have these always available. I like to use 1/2 cup dried potato flakes and 1/2 water or milk. It makes about 1 cup of mashed potatoes, which is what you need for this recipe.
Cost to make recipe.
This recipe was adapted from Better Homes and Gardening New Cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Potato Rolls
Ingredients
- ¾ cup warm water, 110 °F…[$0]
- 2¼ tbsp. active yeast, …[$0.88]
- 2 large eggs, …[$0.46]
- 6 tbsp. butter, softened…[$0.75]
- 1 tsp. salt, …[$0.07]
- 1 cup mashed potatoes, …[$0.50]
- ⅓ cup + 1/2 tsp. white granulated sugar, …[$0.10]
- 4 cups all purpose flour, …[$0.92]
Instructions
- In a measuring cup pour warm water, yeast, and ½ tsp. white sugar together. Stir and let sit for 5 minutes or until yeast proofs.
- In a mixing bowl add remaining ingredients and blend until smooth. A stand mixer and dough hook is the easiest method.
- Add proofed yeast to dough and knead for 5 minutes more.
- Cover bowl with a kitchen towel and let rise for 90 minutes.
- Grease 13×11 baking casserole dish.
- Without kneading, pull balls of dough with lightly greased hands and put into greased baking casserole dish. Cover with kitchen towel and let rise for another 90 minutes.
- Preheat oven to 350 °F and bake for 20-25 minutes or until golden brown on top.