Ingredients
- 1 Pkg. (1/4 oz.) Active Dry Yeast
- 1/4 Cup Warm Water (105°F)
- 1 3/4 Cups Warm Milk (105°F)
- 1/4 Cup Butter, Softened
- 1/4 Cup Vegetable Oil
- 6 Tbsp. Granulated Sugar
- 1 Large Egg
- 1/2 Cup Warm Homemade Mashed Potatoes
- 1 1/2 Tsp. Salt
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 6 Cups. All Purpose Flour
- Melted Butter, Optional
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Mashed Potato Rolls
Time: 3 hours prep, 15 minutes cook
Servings: 32
Directions
- In a bowl, dissolve yeast in water. In large bowl add milk, butter, oil, sugar, egg and mashed potatoes; mix well.
- Stir yeast mixture into potato mixture. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Cover one piece. Shape the other piece into 16 balls. Place 2 in. apart on greased baking sheets. Repeat with the remaining dough. Cover and let rise until doubled.
- Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired.
- Yield: 2 1/2 Dozen Rolls
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Summary
Have leftover mashed potatoes? Here's a great way to use up that little bit. This recipe makes a lot of dinner rolls but you can freeze extra for later use. I included a web link on how to do this properly.
