This post was first published way back in 2012. It’s still a great recipe… maybe you’ll get the chance to try it out this month? >>>
I feel sorry for people in whose houses dinner rolls are just for dinner time. (I actually don’t know anyone like this, probably because I wouldn’t get along well with such an odd creature.) In our house, they are breakfast rolls, snack rolls, lunch rolls, picnic rolls, and just-because rolls. We heart them. I especially love a soft, just-sweet-enough potato roll. Now that’s goodness. So I thought I’d introduce you to my go-to potato roll recipe. Click through to meet them!
These rolls come straight out of the basic Betty Crocker cookbook. It’s an oldie but goodie. Here are my favorite things about this recipe:
* It is easy enough to throw together quickly.
* It uses all basic ingredients that you probably keep on hand all the time, except for the mashed potatoes. Every time I make mashed potatoes, I put aside 1 c. to bake these beauties later that week.
* It can be made ahead of time and sit in the fridge for up to five days. Just take some dough out each day and you’ve got fresh rolls in just over an hour. (An easy pleaser for company.)
So without further ado, potato rolls, reader. Reader, potato rolls. I’m sure you’ll get along great.
- 1 package regular active dry yeast (2¼ t)
- 1½ c warm water (105* to 115*)
- 1 c lukewarm mashed potatoes, unseasoned
- ⅔ c sugar
- ⅔ c butter or margarine, softened
- 1½ t salt
- 2 eggs
- 7 to 7½ c all-purpose flour
- In a large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, butter, salt, eggs and 3 cups flour. Beat with electric mixer on low speed 1 minute or until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no more than 5 days.
- Gently push fist into dough to deflate. Divide dough into 4 equal pieces. Use one-fourth of the dough for any dinner roll variation (see notes).