Potato Pan Rolls

Name: Potato Pan Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16 rolls
Ingredients: 4-1/2 to 5 cups all-purpose flour; 3 tablespoons sugar; 2 packages (1/4 ounce each) quick-rise yeast; 1-1/2 teaspoons salt; 1-1/4 cups water; 3 tablespoons butter; 1/2 cup mashed potatoes (without added milk and butter); Additional all-purpose flour

Total Time Prep: 15 min. + rising Bake: 20 min.

Yield 16 rolls

Test Kitchen Approved

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Ingredients

4-1/2 to 5 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1-1/4 cups water
3 tablespoons butter
1/2 cup mashed potatoes (without added milk and butter)
Additional all-purpose flour

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes. Divide into 16 pieces. Shape each into a ball. Place in 2 greased 8- or 9-in. cast-iron skillets or round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 400°. Sprinkle tops of rolls with additional flour. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

Nutrition Facts

1 roll: 163 calories, 3g fat (1g saturated fat), 6mg cholesterol, 239mg sodium, 30g carbohydrate (3g sugars, 1g fiber), 4g protein.

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Recipe Creator