Potato Dinner Rolls.

by Rebekahcooked up on January 10, 2012

I set out to make these potato rolls one day when Dave was coming home from a long trip, and I was trying to make a really special dinner (beef and barley stew, plus homemade butter). I was in a hurry and freaking out because all of them have really long rise times. Plus, these egg- and milk-filled rolls are different than most bread recipes I’d encountered before.

These are not something you really want to make when you are in a hurry, but dear Lord, they are delicious. I couldn’t believe how good they were – soft, slightly sweet and dense (in a good way).

Here’s what you need. This recipe is from AllRecipes.com.

  • 3.5 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 (.25 ounce) package active dry yeast
  • 1/2 teaspoon salt
  • 1 cups milk
  • 1/3 cup butter, melted
  • 1/4 cup water
  • 1 cup mashed potatoes (without added milk and butter)
  • 1 eggs

I had to add quite a bit of water to get these rolls to be the correct consistency, and the dough ended up being very soft and not a super fun texture (before it was baked). After they were done baking, they were totally fine. But for that reason, there are very few pictures of this – my hands were gross and our camera is not going to die a sad potato dough death.

Combine 1 cup of the flour, the sugar, yeast and salt in a bowl, and mix the milk, butter and water together elsewhere. Add them to the dry ingredients and beat them until moist; then add the potatoes and eggs. Slowly add the remaining flour. As I said earlier, you may need to add more water to absorb all of the flour.

Do not knead; just place in a bowl that you’ve greased with butter or Pam and spin it around a little so there’s a light coating of fat on the outside. Allow to rise for at least 2 hours.

Punch down and the, with greased hands and a small baking dish (I used a half-sized baking pan) form the dough into rolls and place in the pan. Cover with plastic wrap and allow to rise for at least another hour – longer would be even better.

Bake at 375 for about 30 minutes, until the tops are golden-brown.

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1 Comment

  1. As I came across “die a sad potato dough death,” I had a very hard time concealing my laughter. Personally, I don’t think that’d be too bad a way to go, but certainly not a first choice. Glad your camera’s safe!

    Comment by MaryK — January 10, 2012 at 7:19 am

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