Best 3 Easy Potato Rolls Recipes
Are you ready for a delightful journey into the world of homemade potato rolls? These soft, fluffy, and slightly crispy rolls are a perfect accompaniment to any meal. With their delectable taste and versatility, they'll surely become a family favorite. Indulge in the classic dinner rolls, perfect for everyday meals, or treat yourself to the cheesy garlic knots, a delightful appetizer or side dish. And for a sweet treat, the cinnamon sugar rolls are an irresistible indulgence. Each recipe is easy to follow, requiring simple ingredients and minimal effort. So, gather your kitchen essentials and let's embark on a delightful baking adventure, creating memories and mouthwatering potato rolls that will tantalize your taste buds.
Here are our top 3 tried and tested recipes!
EASY POTATO ROLLS
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. -Jeanette McKinney, Belleview, Missouri
Provided by Taste of Home
Time 40m
Yield 45 rolls.
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in 2/3 cup warm water. In a large bowl, combine mashed potatoes, sugar, shortening, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Do not knead. Shape into a ball; place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough; divide into thirds. Divide and shape 1 portion into 15 balls; place in a greased 9-in. round baking pan. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°., Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
GRANDMA'S EASY POTATO ROLLS
These fluffy rolls (King Arthur Baking) are easy to mix up in a jiffy, since they take potato flour instead of mashed potatoes (potato flakes can be substituted). I mix them in my bread machine and the dough is silky and easy to shape. They turn out "picture perfect." They work out perfectly if you shape into 16 balls and put in 2 round pans (8 each).
Provided by Roxygirl in Colorado
Categories Breads
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix and knead together all ingredients in bread machine (or in mixer).
- If mixing by hand, let dough rise about 90 minutes (or follow your bread machine's dough cycle).
- Your dough might not have risen exactly double.
- Transfer the dough to a lightly greased work surface and divide it into 16 pieces.
- Round each piece into a smooth ball.
- Place the balls in a 9x 13 pan, or 2 9 inch round pans, or separately on cookie sheet.
- Cover the pan and let the rolls rise for about 1 hour or until doubled in bulk.
- Preheat the oven to 325.
- Bake the rolls for 30 minutes (tenting lightly with aluminum foil after 20 minutes to prevent overbrowning).
- Rolls should be golden brown when done. Brush with additional melted butter.
- Let cool slightly and turn out on a rack to cool.
QUICK AND EASY POTATO ROLLS
These rolls are delicious! and easy! and use no yeast! Sugar makes these slightly sweet, or you can use 1 tsp. salt for a more savory version.
Provided by Sharon123
Categories < 30 Mins
Time 25m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- Sift the flour and baking powder into a bowl.
- Rub in the butter until the mixture resembles fine bread crumbs.
- Stir in the sugar and mashed potato.
- Add enough milk to bind to a soft but not sticky dough.
- Turn out the dough onto a floured surface and knead lightly until blended.
- Roll out until 1/2-inch thick and cut into rectangles.
- Place the rectangles on a buttered baking sheet and bake in a 425* oven for 12-15 minutes, until risen and golden.
- Leave to cool on a wire rack.
- Serve on the day made.
- Note: You can also make these rolls as triangles.
- Instead of rectangles as here, cut 12 triangles from the dough.
Tips:
- To achieve a golden-brown crust and soft interior, use a combination of all-purpose flour and bread flour. All-purpose flour provides structure, while bread flour adds chewiness.
- To activate the yeast, use warm milk or water between 105°F and 115°F. This temperature range promotes optimal yeast activity.
- If you don't have instant yeast, use active dry yeast. Just remember to let it bloom in warm water with a little sugar for 5-10 minutes before adding it to the other ingredients.
- Knead the dough until it becomes smooth and elastic. This will help develop the gluten in the flour, which will result in a stronger, chewier roll.
- Let the dough rise in a warm place until it doubles in size. This usually takes about 1-2 hours.
- Before baking, brush the rolls with melted butter or egg wash. This will help them brown beautifully in the oven.
- Bake the rolls in a preheated oven at 375°F for 20-25 minutes, or until they are golden brown and sound hollow when tapped.
Conclusion:
Homemade potato rolls are a delicious and versatile addition to any meal. Whether you're serving them with dinner, using them for sandwiches, or enjoying them as a snack, these soft, fluffy rolls are sure to be a hit. With just a few simple ingredients and a little time, you can create a batch of potato rolls that will impress your family and friends. So, preheat your oven and get ready to bake a batch of these amazing potato rolls today!
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