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Freshly Baked Milk and Potato Rolls

A perfect addition to any dinner. Warm and fluffy right out of the oven, delicious with a little sweet cream butter and sea salt.
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Print Recipe
Total Time130 Mins
Prep Time20 Mins
Cook Time20 Mins
ServingsServes 24 (24x 1.5-ounce rolls)
Prep Method: Baked

Dish

AppetizerBreakfast/BrunchSide DishSchool Foodservice

Prep Time

20 Mins

Cook Time

20 Mins

Serving

Serves 24 (24x 1.5-ounce rolls)

Description

A perfect addition to any dinner. Warm and fluffy right out of the oven, delicious with a little sweet cream butter and sea salt.

Ingredients

  • 1 package (1/4 ounce) Active Dry Yeast
  • ½ cup plus 1 fluid ounce Warm Water (110 to 115 F), divided
  • ½ cup Mashed Potatoes (prepared using dehydrated potato flakes, according to manufacturer recommendations)
  • 1/3 cup Granulated Sugar
  • 1/3 cup Unsalted Butter, softened
  • 1 each Large Egg
  • 1-1/2 teaspoon Salt
  • 3-1/4 cup All Purpose Flour

Preparation

  1. In a small bowl, dissolve yeast in 1 fluid ounce (2 tablespoons) warm water. In a large bowl, combine mashed potatoes, sugar, butter, eggs, salt, remaining 2/3 cup water, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Do not knead. Shape into a ball; place in a lightly oiled bowl, turning once to oil the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; divide into thirds. Divide and shape 1 portion into 8 balls: place in a greased square baking dish. Cover with a kitchen towel. Repeat with remaining dough. Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°F.
  4. Bake rolls until golden brown, 20-25 minutes. Remove from pans to wire racks. Serve warm.

Notes

  • Preparation Time: 20 minutes (plus 90-minute rising time).

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Nutrition Facts Per Serving

Calories

100

Fat

3g

Sodium

150mg

Cholesterol

15mg

Vitamin C

1mg

Carbohydrates

17g

Fiber

1g

Protein

2g

Potassium

38mg

Sugar

3g

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