Potato Rolls
Use leftover mashed potatoes in these fluffy potato rolls. These soft dinner rolls stay tender at room temperature for several days.
Servings: 12
Calories: 225kcal
Ingredients
- 1/4 cup warm water
- 1 cup milk (warmed)
- 1 package instant yeast (2 1/2 teaspoons)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- 1/2 cup mashed potatoes
- 1/4 cup butter (melted)
- 4 cups bread flour
Instructions
- Pour the warm water and milk (about 110-115 degrees F) into the bowl of a stand mixer.
- Sprinkle the yeast over the liquids.
- Add the sugar, egg, salt, potatoes, butter and flour.
- Use the paddle attachment to mix the ingredients just until combined.
- Then switch to the dough hook and beat on medium-high speed for 5-7 minutes. The dough should be slightly sticky.
- Spray a large bowl with cooking spray. Place the kneaded dough ball into the greased bowl and cover with plastic wrap or a kitchen towel.
- Set the bowl in a warm place until the dough has doubled in size (about 30 minutes).
- Divide the dough in 12 dough balls (or 15 for smaller rolls).
- Place the dough balls into a greased 9x13 pan.
- Cover the pan and put it in a warm place, allowing the dough to rise again until almost double (about 25 minutes).
- Preheat the oven to 350 degrees.
- Bake the rolls (uncovered) for 17-20 minutes or until the tops are dry and firm, with a golden brown color.
- Allow the pan to cool on a wire rack.
- Once the rolls are completely cool, store in an airtight container.
Notes
*Calories are based on the recipe making 12 rolls, with 1 serving being 1 roll.
Nutrition
Calories: 225kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 115mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 0.7mg