Mashed Potato Rolls Recipe
Accidentally deleted this recipe, so here it is again. It's my favorite, go-to general purpose recipe for dinner and sandwich rolls, because they last longer than a day, due to the potatoes in them.
Add fresh herbs and garlic for Italian and comfort foods, or substitute mashed sweet potatoes for the russets.
Keep the dough in the fridge after punching down the first rise, and take out what you want to bake. Dough lasts about 3 days.
If you want to freeze some dough for later (a week or less), place it in a ziplock bag after the 1st rise, punched down. Remove later, let come to room temp, shape, let rise an hour or more. This batch will not be exactly like the 1st, as freezing does affect yeast; however, the bread will taste just as delicious.
These are also called icebox or refrigerator rolls, and this recipe makes 28-32.
- 1 cup mashed potatoes
- 1 tbs. yeast, plus a pinch more
- 1/2 cup sugar, or 1/4 cup honey, divided
- 1/2 cup warm water (105-115 F)
- 2 beaten eggs
- 1 cup milk, room temp
- 2/3 cup butter flavored Crisco
- 6-7 cups AP flour, or mix with some whole wheat
- 1 1/4 tsp salt
- 1 tbs. melted butter.
- Proof the yeast in the water with 1 tbs.of the sugar, or a bit of the honey.
- Add the rest of the sugar or honey, along with eggs, potatoes, milk, 6 cups flour. Mix well.
- Add Crisco and salt.
- Stir until dough pulls away from the side of the bowl.
- Knead 5-8 minutes.
- The dough should be fairly firm, and not be tacky/wet.
- Pour the melted butter in the mixing bowl, roll dough in it.
- Cover and let rise until doubled.
- "Punch down" by gently folding the dough to the center.
- Remove what dough you want to bake; cover and refrigerate the rest on the top shelf.
- Make rolls into desired shape and let rise a second time.
- Heat oven to 400 F.
- Bake for 12-15 minutes.
- Brush on more butter, if desired.