Mashed Potato Rolls

By Addie

Potatoes are synonymous with our state. My grandmother always made these rolls, which everyone loved. Because it makes such a large batch, this recipe is great for company. (Taste of Home)

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1-3/4 cups warm milk (110° to 115°)
• 1/4 cup butter, softened
• 1/4 cup vegetable oil
• 6 tablespoons sugar
• 1 egg
• 1/2 cup warm mashed potatoes (see note)
• 1-1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6 cups all-purpose flour
• Melted butter, optional
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• Note: use potatoes prepared with milk and butter
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Preparation

Step 1

In a bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. 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, about 30 minutes.


Bake at 375° for 15-18 minutes or until golden brown. Brush with butter if desired. Yield: 32 rolls.

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REVIEW:

I'm surprised that as long as this recipe has been online no one has commented. It has a blue ribbon for a reason. They are fantastic. Rise time is a little long, but I planned for it. Light tasting, not too heavy. I will make these again for sure.