Potato Rolls are just the ticket for a cold winter evening. There are not too many things better than baked bread fresh out of the oven. I am a particular fan of potato rolls. The potatoes make the rolls so moist and then there is a goodly amount of sugar in them too, which makes them such a treat. I am not a fan of instant potatoes, but they work just fine in this recipe. You can use the leftover instant potatoes for my mothers Gnocchi.
Potato Rolls Recipe
Yield: About 16 rolls
1-1/2 cups warm water
2 tablespoons yeast
2/3 cups sugar
2/3 cup oil (such as canola)
1-1/2 teaspoon salt
1 cup warm mashed potatoes (I use 1 cup warm water with 3/4 cup instant potatoes)
7 cups flour
In a large mixing bowl, place warm water, yeast, and sugar. Let yeast rise for about 10 minutes. Add oil, salt, and potatoes. Mix and add flour, a little at a time. At this point, knead bread for about 5 minutes. Cover and let rise in a warm place until double. Punch dough down and let rise again until double. Make into rolls and let rise. Bake at 350 degrees for 20 to 25 minutes. If you are making the rolls in the cake pans as I do, not individually, on a baking pan, they take a little extra time to bake. Note: as with all recipes, add flour slowly, as you may not need the full 7 cups of flour.
Baking in the oven...
Fresh from the oven...
Soup and bread make a fabulous winter meal, don't you think?
Thanks for dropping by my Couch.