Potato Pan Rolls Recipe

Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the Reserve Champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas
Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

55

minutes

TOTAL TIME

70

minutes

SERVINGS

2.5

servings

PREP TIME

55

minutes

TOTAL TIME

70

minutes

SERVINGS

2.5

servings

Adapted from tasteofhome.com

Ingredients

  • Ingredients

  • 2

    medium potatoes, peeled and quartered

  • 1-1/2

    cups water

  • 2

    packages (1/4 ounce each) active dry yeast

  • 1

    teaspoon sugar

  • 1/2

    cup butter, melted

  • 1/2

    cup honey

  • 1/4

    cup canola oil

  • 2

    eggs

  • 2

    teaspoons salt

  • 6 to 7

    cups all-purpose flour

Directions

Directions In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use). In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining 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 hour. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen. Nutritional Facts 1 serving (1 each) equals 165 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 193 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

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