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Ingredients
| russet potatoes: 1 whole potato (peeled and diced) |
| water: 2 cups |
| active dry yeast: 1 .25oz package |
| honey: 1/4 cup |
| vegetable oil: 1 Tbl |
| salt: 1 1/2 tsp |
| eggs: 1 (lightly beaten) |
| all-purpose flour (unsifted): 6 cups |
Tender Potato Rolls
Credit: AllRecipes
User rating:
"Filled with wonderful hearty flavor, these rolls are a delicious accompaniment to a meal. If you like, you can shape the dough into loaves like Lisa Owens of Brighton, Tennessee does for her family. 'I once baked 52 loaves and sold slices of the bread at a local fund-raiser,' she details."
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Prep Time
30 min -
Cook Time
20 min -
Servings
36 serving(s)
Tags
Directions
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110 degrees F-115 degrees F. Mash potato (don't add milk or butter); set aside.
- In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.