Best 4 Quick And Easy Potato Rolls Recipes
**Potato Rolls: Soft, Fluffy, and Perfect for Any Occasion**
Indulge in the delightful taste of homemade potato rolls, a culinary masterpiece that combines the goodness of potatoes with the comforting warmth of freshly baked bread. These soft and fluffy rolls are perfect for any occasion, whether it's a family gathering, a picnic, or a quick snack. With their golden-brown crust and pillowy-soft interior, these rolls are sure to be a hit. This article presents a collection of potato roll recipes, each offering a unique twist on this classic bread. From classic potato rolls to variations with herbs, cheese, and even sweet potato, there's a recipe here to suit every taste. Join us on this culinary journey as we explore the world of potato rolls and discover the secrets to creating these delectable treats in your own kitchen.
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.
QUICKER POTATO ROLLS
In this fast recipe, instant mash potatoes help reduce the time it takes to make these tender, taste rolls.-Teri Albrecht, Gaithersburg, Maryland
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine 1 cup flour, sugar,yeast and salt; set aside. In another bowl, combine water, milk and butter; stir in potato flakes. Let stand for 1 minute. Add to dry ingredients. Add one egg; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 4-6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Place a large shallow pan on the counter; fill half full with boiling water. Place baking pan containing rolls over the water-filled pan. Cover and let rise for 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts :
EASY POTATO ROLLS
Delish! Prep time includes rising and shaping. Begin checking after 20 minutes baking and cook til golden. This came from a book called Meat and Potatoes.
Provided by Nancy Sneed
Categories Breads
Time 2h20m
Yield 45 rolls
Number Of Ingredients 8
Steps:
- In a large bowl, cream sugar& shortening.
- Add potatoes, salt and eggs.
- In a small bowl dissolve yeast in 2/3 cups warm water; add to creamed mixture.
- Beat in 2 cups flour & remaining water.
- Add enough remaining flour to form a soft dough.
- Shape into ball.
- (Don't knead) Put in greased bowl and turn to grease top.
- Cover and rise 1 hour.
- Punch down.
- Divide into 3 parts.
- Shape each part into 15 balls and put into 3 pans.
- Cover and let rise for 30 minutes.
- Bake at 375° for 20-25 minutes.
- Remove from pans and cool on wire racks.
- (I use instant mashed potatoes, prepared).
- May be frozen.
- I also make them earlier than needed and cook them only until firm so I can finish cooking them just before my meal.
Nutrition Facts : Calories 107, Fat 3.5, SaturatedFat 0.9, Cholesterol 9.5, Sodium 147, Carbohydrate 16.6, Fiber 0.6, Sugar 3.1, Protein 2.2
POTATO ROLLS
These extremely soft and fluffy potato rolls make excellent slider buns or a perfect accompaniment to just about any meal. Creamy and starchy Yukon Gold potatoes work well here, as do russets. Boil them until tender, then make sure to save the water you boiled them in, because you'll use that in the dough, too. Eat the rolls warm, slathered with butter, or turn them into a delicious sandwich. Either way, they stay soft and delicious for a couple of days at room temperature.
Provided by Yossy Arefi
Categories snack, breads, side dish
Time 30m
Yield 9 rolls
Number Of Ingredients 8
Steps:
- Put the potato in a medium pot or saucepan and cover with water. Bring to boil over high and cook until the potato pieces are very tender, about 10 to 15 minutes. Use a slotted spoon to transfer to a bowl, then use a fork to thoroughly mash the potato. Measure 2/3 cup/130 grams of mashed potato and set aside until cooled. Measure 1/2 cup/120 milliliters of the potato cooking liquid and add it to a large bowl. Let the water cool to about 100 degrees.
- Sprinkle the yeast and 1 teaspoon sugar over the top of the reserved potato cooking liquid. Let sit until the yeast is activated and foamy, 5 to 10 minutes.
- Add the remaining 3 teaspoons sugar, the reserved mashed potato, and the butter, egg and salt to the bowl. Stir to combine. Add the flour and stir to combine. The dough will be shaggy at first, but it will come together. Turn the shaggy dough out onto a surface and knead until the dough is smooth and slightly tacky, about 5 minutes.
- Place the dough into a clean, oiled bowl and rub the surface of the dough with a bit of oil. Cover with plastic wrap or a kitchen towel and let rise in a warm spot until doubled in size, 1 to 2 hours.
- Butter a 8-inch square metal baking pan. Turn the dough out onto a work surface, and cut into 9 even pieces (about 75 grams each). Fold the edges of each piece of dough toward the center and pinch together the edges. Place each ball, seam side down on a surface, then cup your hand over the dough and use the surface and your hand to roll the dough into a tight ball. Use a very light dusting of flour, if necessary, to keep the dough from sticking.
- Place the dough balls into the prepared pan, cover, and let rise in a warm place until the dough balls are puffy and touching one another and almost doubled in size, about 1 hour.
- Heat oven to 350 degrees with a rack set in the center. Bake the rolls until golden brown and cooked through, about 20 to 25 minutes. Let rolls cool in the pan for about 5 minutes before serving. These rolls will keep for a day or two in an airtight container at room temperature. Rewarm before serving, if desired.
Tips:
- Work quickly with the dough – potatoes are best when still warm.
- When adding flour, start with less – it's easy to add more flour but not so easy to take it out.
- The dough should feel soft and supple when ready to prove.
- If the dough is too sticky, dust with more flour.
- Keep proving until the dough has at least doubled in size.
- Bake the rolls until golden brown and crusty on top.
- Serve the rolls warm or at room temperature.
- You can add different herbs, spices, or cheeses to the dough.
- Leftover rolls can be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
With these quick and easy potato rolls, you can have fresh, homemade bread in no time. The rolls are soft and fluffy on the inside with a crispy crust on the outside. They're perfect for sandwiches, burgers, or just eating on their own. Whether you're a beginner or an experienced baker, these potato rolls are sure to be a hit. So, why not give them a try today?
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