Potato Rolls

From Southern Living October 2013

Potato Rolls
Potato Rolls

PREP TIME

75

minutes

TOTAL TIME

225

minutes

SERVINGS

24

rolls

PREP TIME

75

minutes

TOTAL TIME

225

minutes

SERVINGS

24

servings

Ingredients

  • 1

    medium-size russet potato (about 8 ounces) peeled and cut into 1-inch pieces

  • 2

    (1/4-ounce) envelopes active dry yeast

  • 1

    cup warm water (105 to 115)

  • 1/2

    cup sugar

  • 2

    large eggs

  • 1/4

    cup vegetable oil

  • 1

    tablespoon fresh lemon juice

  • 2

    teaspoons table salt

  • 6 1/2

    cups all-purpose flour

  • 3

    tablespoons melted butter, divided

Directions

Bring potato and water to cover to a boil in a saucepan over medium heat; boil 10 to 12 minutes or until tender. Drain, reserving 1 cup liquid, and cool potato 15 minutes. Press potato through a potato ricer or food mill, and cool completely, about 30 minutes. Stir together yeast, 1 cup warm water 2 teaspoons sugar, and reserved cooking liquid in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, potato, 3 cups flour, and remaining sugar. Beat at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3½ cups flour until a soft dough forms. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 6 minutes), sprinkling with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (80 to 85), about 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and divide in half. Gently shape each half into 12 (2½-inch) balls, and place in 2 greased 10-inch round cake pans. Brush tops with 2 tablespoons melted butter. Cover and let rise in a warm place (80 to 85), 1 hour or until doubled in bulk. Preheat oven to 375. Bake 25 to 30 minutes or until rolls are deep golden brown. Remove from pans to a wire rack, and brush with remaining melted butter. Cool completely.

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